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Ingredientes
- 1 1/4 c. All-purpose flour
- 1/2 tsp Salt
- 1/2 c. Shortening
- 3 Tbsp. Cool water, up to 4
Direcciones
- Combine flour and salt in a medium bowl; cut in shortening with a pastry blender till crumbly (mix should have irregular-size pcs).
- Sprinkle cool water, 1 Tbsp. at a time, proportionately over surface, and stir with a fork till dry ingredients are moistened. (Squeeze dough firmly between your fingers after adding 3 Tbsp. water; if it falls apart, add in remaining Tbsp. water.)
- Shape dough into a flattened disk; wrap in plastic wrap, and refrigerate2 hrs or possibly freeze 30 min. Let stand at room temperature 5 min.
- Turn dough out onto a floured surface, and roll to 1/8-inch thickness.
- Place in a 9-inch pieplate. Trim off excess pastry along edges; fold edges under, and crimp. Prick pastry a few times with a fork if baking. (Don't prick if pastry is going to be filled before baking.)
- Freeze Bake at 450 for 10 to 12 min or possibly till golden. Cold on a wire rack.
- Makes 1 (9-inch) pastry shell.
- Notes: This pastry stirs together in 5 min, chills in the freezer, and is ready to roll in 40 min.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 306g | |
| Calories 1475 | |
| Calories from Fat 919 | 62% |
| Total Fat 104.03g | 130% |
| Saturated Fat 24.07g | 96% |
| Trans Fat 34.26g | |
| Cholesterol 0mg | 0% |
| Sodium 1168mg | 49% |
| Potassium 167mg | 5% |
| Total Carbs 119.23g | 32% |
| Dietary Fiber 4.2g | 14% |
| Sugars 0.42g | 0% |
| Protein 16.14g | 26% |
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