Making piecrust can leave a cook feeling like a magician. Combine flour, water, and butter with just a bit of sugar and salt and -- presto! -- the result is a tender, flaky pastry that elevates just about any filling. The trick, of course, is in the method -- a simple but precise series of steps that, through baking thousands of pies, our test-kitchen staff has trial-and-errored down to a science.
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|Serving Size: 1 Serving (555g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 907 (46%)|
|Amt Per Serving||% DV|
|Total Fat 100.8g||134 %|
|Saturated Fat 62.4g||312 %|
|Monounsaturated Fat 25.6g|
|Polyunsanturated Fat 4.9g|
|Cholesterol 259.1mg||80 %|
|Sodium 5149.5mg||178 %|
|Potassium 417.5mg||11 %|
|Total Carbohydrate 232.1g||68 %|
|Dietary Fiber 8.5g||34 %|
|Sugars, other 223.6g|
|Protein 31.9g||46 %|
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: 1971
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