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Ingredientes

Cost per serving $1.02 view details

Direcciones

  1. Sift flour and salt into bowl. Cut shortening and butter into 4 to 5 pcs and drop into bowl. Attach bowl and flat beater. Turn to Stir Speed and cut shortening into flour till particles are size of small peas, about 30 seconds.
  2. Add in water, a Tbsp. at a time, till all particles are moistened. Use only sufficient water to make pastry form a ball. Watch dough closely as over mixing will result in a tough crust.
  3. Refrigeratein refrigerator 15 min. Roll to 1/8-inch thickness between pcs of waxed paper. Fold pastry into quarters; ease into pie plate and unfold, pressing firmly against bottom and side. Trim and crimp edges. Fill and bake as desired.
  4. Yield: Two 8 or possibly 9-inch single crust or possibly one 8 or possibly 9-inch double crust.
  5. For Baked Pastry Shell: Prick sides and bottom with fork. Bake at 450F for 8 to 10 min till light brown. Cold completely before filling. HINT: I also refrigeratethe wax paper and rolling pin. KITCHENAID COOK BOOK - jean hores

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Nutrition Facts

Amount Per Serving %DV
Serving Size 222g
Recipe makes 2 servings
Calories 1225  
Calories from Fat 725 59%
Total Fat 82.09g 103%
Saturated Fat 20.52g 82%
Trans Fat 25.69g  
Cholesterol 10mg 3%
Sodium 30mg 1%
Potassium 152mg 4%
Total Carbs 107.31g 29%
Dietary Fiber 3.8g 13%
Sugars 0.38g 0%
Protein 14.57g 23%
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