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Ingredientes
- 1 1/4 c. all-purpose flour
- 1 tsp sugar
- 1/2 tsp salt
- 1/4 c. chilled unsalted butter cut into sm. pcs
- 1/4 c. chilled solid vegetable shortening cut into sm. pcs
- 3 Tbsp. ice water
Direcciones
- 1. Mix flour, sugar and salt in processor. Add in butter and shortening and cut in using on/off turns till mix resembles coarse meal.
- 2. Add in 3 Tbsp. water and process till moist clumps form. If dough is too dry, add in more water by teaspoonfuls to moisten.
- 3. Gather dough into ball; flatten into disk. Wrap in plastic and chill 1 hour (can be prepared 1 day ahead. Keep refrigerated. Let dough soften slightly at room temperature before rolling.)
- 4. Position rack in bottom third of oven and preheat to 350F. Roll out dough on lightly floured surface to 12-inch round. Transfer to 9-inch-diameter glass pie dish. Trim overhang to 1/2 inch. Fold edges under; crimp decoratively. Freeze dough 15 min.
- 5. Line crust with foil. Fill with dry beans or possibly pie weights. Bake till sides are just set, about 15 min.
- 6. Remove foil and beans. Bake till crust is pale golden brown, piercing with fork if bubbles form, about 15 min.
- 7. Transfer to rack and cold completely. Maintain oven temperature.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 315g | |
| Calories 1445 | |
| Calories from Fat 870 | 60% |
| Total Fat 98.81g | 124% |
| Saturated Fat 41.31g | 165% |
| Trans Fat 17.13g | |
| Cholesterol 122mg | 41% |
| Sodium 1174mg | 49% |
| Potassium 181mg | 5% |
| Total Carbs 123.47g | 33% |
| Dietary Fiber 4.2g | 14% |
| Sugars 4.65g | 3% |
| Protein 16.62g | 27% |
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