Cut in half for only one shell. This is for 9" crusts.
Start with only 5 tablespoons of water and add more depending on how dry it is. Altitude can also affect this. You want it soft enough to roll but not be sticky. Mix with hands or pastry blender.
On a pastry pad/board, use flour to keep it from sticking to the board and roller. Roll out evenly in all directions from the center. Once it's large enough, gently fold in half, pick up and lay in pie plate. Settle it in all the way around the then trim excess on the edges of the pie plate.
Now you're ready for whatever kind of pie you want to make.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (539g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 860 (35%)|
|Amt Per Serving||% DV|
|Total Fat 95.5g||127 %|
|Saturated Fat 37.4g||187 %|
|Monounsaturated Fat 40.8g|
|Polyunsanturated Fat 11.8g|
|Cholesterol 51mg||16 %|
|Sodium 9mg||0 %|
|Potassium 480.2mg||13 %|
|Total Carbohydrate 341.9g||101 %|
|Dietary Fiber 12.1g||48 %|
|Sugars, other 329.8g|
|Protein 46.3g||66 %|
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: 2451
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