Pie Crust (13 - 2 Crust,
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INGREDIENTS
- 6 lb All Purpose Flour
- 3 9/16 lb SHORTENING; 3LB
- 14 ts Salt
- 3 3/4 c WATER; COLD
INSTRUCTIONS
PAN: 9-INCH PIE PAN : 1. SIFT TOGETHER FLOUR AND SALT IN MIXER BOWL. 2. ADD SHORTENING TO DRY INGREDIENTS. USING PASTRY KNIFE ATTACHMENT, MIX AT LOW SPEED 30 SECONDS OR UNTIL SHORTENING IS EVENLY DISTRIBUTED AND MIXTURE IS GRANULAR IN APPEARANCE. 3. ADD WATER; MIX AT LOW SPEED 1 MINUTE UNTIL DOUGH IS JUST FORMED. 4. CHILL DOUGH AT LEAST 1 HOUR FOR EASE IN HANDLING. 5. FOLLOW DIRECTIONS ON RECIPE NOS. I-G-1 OR I-G-2. Recipe Number: I00100 SERVING SIZE: From the
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (49g) | ||
| Recipe Makes: 100 Servings | ||
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| Calories: 285 | ||
| Calories from Fat: 185 (65%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 20.5g | 27 % | |
| Saturated Fat 8.2g | 41 % | |
| Monounsaturated Fat 9g | ||
| Polyunsanturated Fat 2.3g | ||
| Cholesterol 11.3mg | 3 % | |
| Sodium 1.3mg | 0 % | |
| Potassium 50.3mg | 1 % | |
| Total Carbohydrate 21.9g | 6 % | |
| Dietary Fiber 1.2g | 5 % | |
| Sugars, other 20.7g | ||
| Protein 3g | 4 % | |
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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: 285
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