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Ingredientes
- 2 c. All-purpose flour
- 1 tsp Salt
- 3/4 c. Crisco shortening
- 5 Tbsp. Cool water
Direcciones
- 1. Combine flour and salt in large bowl. Cut in shortening using pastry blender or possibly 2 knives till mix forms pea-sized pcs.
- 2. Sprinkle with water, 1 Tbsp. at a time. Toss with a fork till mix holds together. Press together to create a ball.
- 3. Divide dough in half. Roll out each half as described in Single Crust method, steps 4 and 5.
- 4. Transfer bottom crust to pie plate as described in Single Crust method, steps 6 and 7. Trim edge even with edge of pie plate.
- 5. Add in desired filling to unbaked pie crust. Moisten edge of crust with water. Lift top crust onto filled pie as described in Single Crust method, step
- 6.
- 6. Trim crust leaving 1/2-inch overhang. Fold overhang under bottom crust.
- Flute as desired.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 60g | |
| Recipe makes 8 servings | |
| Calories 284 | |
| Calories from Fat 172 | 61% |
| Total Fat 19.52g | 24% |
| Saturated Fat 4.52g | 18% |
| Trans Fat 6.42g | |
| Cholesterol 0mg | 0% |
| Sodium 292mg | 12% |
| Potassium 33mg | 1% |
| Total Carbs 23.85g | 6% |
| Dietary Fiber 0.8g | 3% |
| Sugars 0.08g | 0% |
| Protein 3.23g | 5% |
