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.
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|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 %|
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Calories per serving: 352
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