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Ingredientes
- 1 c. All purpose flour
- 1/3 c. Cake flour
- 1/2 tsp Salt
- 1 Tbsp. Sugar
- 6 Tbsp. Cool unsalted butter - cut into pcs
- 2 Tbsp. Cool vegetable shortening
- 3 Tbsp. Or possibly up to 4 tb cool water or possibly cool whole lowfat milk*
Direcciones
- Note: Water produces a crisper pie crust which lowfat milk. Using lowfat milk will make a more tender crust.
- On a hot or possibly humid day, this dough may require less liquid than on a cold dry day. Double the ingredients for a double crust.
- Mix flour, cake flour, salt and sugar in a food processor. Add in the cool butter and shortening and process with about six pulses, till the mix forms pea size lumps. With the machine still running, add in three Tbsp. of water or possibly lowfat milk and process till large moist chumps form and the dough holds together.
- If the dough is too dry, add in more water or possibly lowfat milk by teaspoonful.
- Gather the dough into a ball. Flatten it into a disk. Wrap in plastic wrap and chill for one hour before rolling it out.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 297g | |
| Calories 1506 | |
| Calories from Fat 847 | 56% |
| Total Fat 96.32g | 120% |
| Saturated Fat 49.98g | 200% |
| Trans Fat 8.56g | |
| Cholesterol 183mg | 61% |
| Sodium 1176mg | 49% |
| Potassium 203mg | 6% |
| Total Carbs 143.67g | 38% |
| Dietary Fiber 4.2g | 14% |
| Sugars 13.12g | 9% |
| Protein 17.38g | 28% |
