Try this Perfect Baked Piecrust recipe, or contribute your own.
Suggest a better description1. Combine flour and salt in mixing bowl. Cut in solid shortening with pastry blender or 2 knives until mixture is the size of small peas. 2. Use cold water only. Sprinkle water, a little at a time, on mixture while constantly tossing with a fork. Add water to driest parts while pushing lumps to sides, only until dough is just moist enough to hold together. 3. Form into a ball, then flatten to 1/2-inch thick on lightly floured surface. Roll with rolling pin to the size to fit your pie plate plus 1-1/2 inches. Roll from center outwards each time. Smooth edges with hands to keep it round. 4. Fit crust loosely into pan; flute edges and prick crust in several spots with a fork. Pat out any air bubbles. Bake in a preheated 450-degree oven for 10-12 minutes until golden brown. Cool completely before filling. Recipe By : Jo Anne Merrill File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Serving Size: 1 Serving (210g) | ||
Recipe Makes: 1 | ||
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Calories: 1048 | ||
Calories from Fat: 620 (59%) | ||
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Amt Per Serving | % DV | |
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Total Fat 68.9g | 92 % | |
Saturated Fat 17.1g | 86 % | |
Monounsaturated Fat 28g | ||
Polyunsanturated Fat 19.6g | ||
Cholesterol 0mg | 0 % | |
Sodium 1592mg | 55 % | |
Potassium 192.9mg | 5 % | |
Total Carbohydrate 94.7g | 28 % | |
Dietary Fiber 4.2g | 17 % | |
Sugars, other 90.5g | ||
Protein 12.7g | 18 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1048
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