For pie crust. It's a simple recipe and if you don't over work it and you do use ice water and cold shortening, it works great
Sift together flour and salt. Cut half of the shortening into the flour with a pastry fork, until it resembles cornmeal. Then cut in the rest of the shortening until it looks like small peas.
Sprinkle 1 T of the water over part of the flour- shortening mixture. Gently toss with a fork; push this to one side of the bowl. Sprinkle next T of water over dry part; mix lightly; push to moistened part at side. Repeat until all of the flour is moistened. Divide dough in half. Gather one half with your fingers and gently form it into a disk. Do the same with the second half. Wrap both halves in plastic wrap and refrigerate for 20 minutes.
On a lightly floured surface, roll a disk to 1/8 inch thick. If the dough splits pinch the edges back together. Always roll from the center out in all directions, gently.
Roll the dough onto rolling and transfer it to the pie pan. Trim the dough just a little bigger than the pan. I use cooking shears.
Roll the second disk the same way. Fill the pie. Roll the dough onto the rolling pin and transfer it to the top of the pie. Trim it to 1 inch bigger than the pie plate. Tuck the top crust under the bottom crust and crimp the edges to seal. Cut vent holes with a paring knife. Bake as directed in you recipe.
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Serving Size: 1 Serving (150g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 581 | ||
Calories from Fat: 0 (0%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0mg | 0 % | |
Potassium 3.4mg | 0 % | |
Total Carbohydrate 150g | 44 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 150g | ||
Protein 0g | 0 % | |
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: 581
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