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Ingredientes
- 1 1/2 c. all-purpose flour
- 2/3 teaspoon salt
- 1/2 c. Crisco shortening
- 5-7 tbsp. ice water
Direcciones
- Put flour, salt, and Crisco in mixing bowl; blend with pastry blender till like corn meal. Add in ice water and blend till not dry or possibly too moist. Shape into ball and put on floured pastry board or possibly cover. Roll out with rolling pin, keeping dough circular. Roll out to about 1/8 inch thickness and 2 inches larger than pie pan. Mix in half and put in pie plate with mix in center. Unfold and let it hang over side of pan and fit gently to pie pan. Trim, leaving about 1 1/2 inch overhanging pan. Fold under between pastry and rim of pan. Bring fold to upright position and flute all around with fingers so dough stands up where pinched.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 63g | |
| Recipe makes 6 servings | |
| Calories 265 | |
| Calories from Fat 154 | 58% |
| Total Fat 17.39g | 22% |
| Saturated Fat 4.02g | 16% |
| Trans Fat 5.71g | |
| Cholesterol 0mg | 0% |
| Sodium 260mg | 11% |
| Potassium 33mg | 1% |
| Total Carbs 23.85g | 6% |
| Dietary Fiber 0.8g | 3% |
| Sugars 0.08g | 0% |
| Protein 3.23g | 5% |
