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Ingredientes
- 2 1/4 c. Flour, all-purpose
- 3/4 c. Shortening, well chilled
- 2 tsp Butter or possibly margarine, chilled
- 5 tsp Or possibly 6 water, well chilled
Direcciones
- 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.
- 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.
- 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.
- Yield: Two 8 or possibly 9-inch single crust or possibly one 8 or possibly 9-inch double crust.
- 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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