Cut shortening into flour and salt until particles are size of small peas. Sprinkle in water, 1 Tbsp. at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons water can be added if necessary).
Gather pastry into a ball. Divide pastry in half; shape into 2 flattened rounds on lightly floured cloth-covered surface. Roll pastry from center to outside edge in all directions, occasionally giving it a quarter turn. Lift pastry occasionally to prevent from sticking to cloth. Fold bottom pastry into fourths; place in pie plate with point in center. Unfold and gently ease into plate, being careful not to stretch pastry.
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|Serving Size: 1 Serving (81g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 158 (47%)|
|Amt Per Serving||% DV|
|Total Fat 17.6g||23 %|
|Saturated Fat 7g||35 %|
|Monounsaturated Fat 7.6g|
|Polyunsanturated Fat 2.1g|
|Cholesterol 9.6mg||3 %|
|Sodium 1.8mg||0 %|
|Potassium 62.9mg||2 %|
|Total Carbohydrate 38.6g||11 %|
|Dietary Fiber 1.5g||6 %|
|Sugars, other 37.1g|
|Protein 5.2g||7 %|
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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: 338
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