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Ingredientes
Direcciones
- Sift flour and sugar into large bowl; cut in butter with pastry blender. Stir in egg yolks, one at a time, mixing with a wooden spoon; work with your hands till dough is manageable, adding lowfat milk to hold dough together. Turn out onto lightly floured board and knead till smooth. Form into a ball and refrigeratein refrigerator for 30 min.
- Divide ball in two. Roll half on lightly floured board to 1/8 inch thickness (large sufficient to line a 10 inch deep-dish pie pan). Butter the pan and line with pastry, leaving a 1/2 inch overhang all around. Roll out other half and cut into 3/4 inch wide strips for a lattice work topping and set aside.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 70g | |
| Recipe makes 6 servings | |
| Calories 285 | |
| Calories from Fat 71 | 25% |
| Total Fat 8.1g | 10% |
| Saturated Fat 4.94g | 20% |
| Trans Fat 0.0g | |
| Cholesterol 20mg | 7% |
| Sodium 56mg | 2% |
| Potassium 51mg | 1% |
| Total Carbs 48.59g | 13% |
| Dietary Fiber 1.1g | 4% |
| Sugars 16.9g | 11% |
| Protein 4.47g | 7% |
