Emprimir
Correo Electrónico
Add a photoRaciónes: 8
Ingredientes
- 1 1/3 c. All-purpose flour
- 1/2 tsp Salt
- 1/2 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. Press dough between hands to create 5- to 6-inch disk.
- 4. Lightly flour surface and rolling pin. Roll dough in short strokes, starting in middle of disk and rolling out toward edge. Rotate dough 1/4 turn to right. Sprinkle more flour under dough and on rolling pin as necessary to prevent sticking. Continue to roll and rotate dough 2 to 3 more times.
- 5. Roll dough into circle 1/8-inch thick and at least 1 inch larger than inverted pie plate.
- 6. Place rolling pin on 1 side of dough. Gently roll dough over rolling pin once.
- 7. Carefully lift rolling pin and dough. Unroll dough over pie plate. Ease dough into pie plate with fingertips. Don't stretch dough.
- 8. Trim crust, leaving 1/2-inch overhang. Fold overhang under. Flute as desired. Cover pie crust with plastic wrap and chill 30 min to allow dough to relax.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 43g | |
| Recipe makes 8 servings | |
| Calories 189 | |
| Calories from Fat 115 | 61% |
| Total Fat 13.02g | 16% |
| Saturated Fat 3.01g | 12% |
| Trans Fat 4.28g | |
| Cholesterol 0mg | 0% |
| Sodium 146mg | 6% |
| Potassium 22mg | 1% |
| Total Carbs 15.9g | 4% |
| Dietary Fiber 0.6g | 2% |
| Sugars 0.06g | 0% |
| Protein 2.15g | 3% |
