Chill crisco. Cut up butter and crisco into rather large pieces. Place flour and butter/crisco in food processor. Process until small beads about the size of peas form. Remove to large bowl. Add three tablespoons ice water and mix into dough. Gradually add more water a tablespoon at a time until the dough holds into a ball. Wrap in plastic wrap and place in refrigerator at least a half an hour, preferably over night. Roll out on floured surface. Makes 1 top and 1 bottom crust.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 serving (76g)|
|Recipe Makes: 8|
|Calories from Fat: 222 (63%)|
|Amt Per Serving||% DV|
|Total Fat 24.7g||33 %|
|Saturated Fat 10.5g||53 %|
|Monounsaturated Fat 8.3g|
|Polyunsanturated Fat 4.2g|
|Cholesterol 30.5mg||9 %|
|Sodium 83.5mg||3 %|
|Potassium 45.9mg||1 %|
|Total Carbohydrate 28.7g||8 %|
|Dietary Fiber 1.1g||4 %|
|Sugars, other 27.7g|
|Protein 4g||6 %|
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: 352
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.