10-inch Two-Crust Pie
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 | ||
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Calories: 338 | ||
Calories from Fat: 158 (47%) | ||
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Amt Per Serving | % DV | |
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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 % | |
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. |
Calories per serving: 338
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