Pie Crust #1
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INGREDIENTS
- 1/3 c Shortening
- 4 tb Ice water
- 1/2 ts Salt
- 3 -(up to)
- 1 c Unsifted flour
INSTRUCTIONS
Combine flour and salt in a bowl. Cut in shortening with pastry blender or 2 knives until mixture resembles coarse meal. Stir in water; mix well. On lightly floured board, roll dough out to fit a 9-inch pie plate. Transfer to plate and trim edge, leaving 1/2 inch overhanging. Fold edge under and flute by placing left forefinger against inside of pastry rim and punching outside with right thumb and forefinger. Repeat all around rim. Finish pastry for type of pie being prepared. MRS EARL STILES (CLAUDINE) AUBREY, AR From the book
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (222g) | ||
| Recipe Makes: 1 Servings | ||
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| Calories: 829 | ||
| Calories from Fat: 418 (50%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 46.4g | 62 % | |
| Saturated Fat 18.4g | 92 % | |
| Monounsaturated Fat 20.2g | ||
| Polyunsanturated Fat 5.4g | ||
| Cholesterol 25.3mg | 8 % | |
| Sodium 7.3mg | 0 % | |
| Potassium 195.4mg | 5 % | |
| Total Carbohydrate 89.4g | 26 % | |
| Dietary Fiber 4.6g | 18 % | |
| Sugars, other 84.7g | ||
| Protein 12.2g | 17 % | |
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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. |
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Calories per serving: 829
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