cut crisco into flour using a pasty blender or 2 knives to form pea sized chunks. add salt.
sprinkle water over flour one tablespoon at a time.
toss lightly with a fork until dough forms into a ball. divide ball in half (since this makes 2 crusts).
press dough with a rolling pin that is well floured to prevent sticking, rolling the dough out into 2 pancakes. Flour each side. (add flour as needed/sparingly so the dough is easier to work with, and not too tacky.)
roll dough out from the center, so that you will have a circle that is 1 inch larger than the upside down pie plate or pan. repeat for top crust/2nd crust.
flip crust into pie plate, form edges to pie plate/pan as you like, add filling.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (257g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 705 (58%)|
|Amt Per Serving||% DV|
|Total Fat 78.3g||104 %|
|Saturated Fat 31.2g||156 %|
|Monounsaturated Fat 34.3g|
|Polyunsanturated Fat 9g|
|Cholesterol 43mg||13 %|
|Sodium 5.6mg||0 %|
|Potassium 187.3mg||5 %|
|Total Carbohydrate 108.6g||32 %|
|Dietary Fiber 4.6g||18 %|
|Sugars, other 104g|
|Protein 14.8g||21 %|
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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: 1208
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