Directions:
- In a small bowl, combine flour and salt; cut in shortening until mixture is crumbly. Gradually add water, tossing with a fork until a ball forms. Cover and refrigerate for 30 minutes or until easy to handle.
- For a single crust, roll out pastry on a lightly floured surface to fit a 9- or 10-in. pie plate. Transfer pastry to pie plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges. Fill or bake shell according to recipe directions.
- For a double crust, divide dough in two portions so one ball is slightly larger than the other. Roll out larger ball on a lightly floured surface to fit a 9-in. or 10-in. pie plate. Transfer pastry to pie plate. Trim pastry even with edge of plate. Add filling. Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in top. Bake according to recipe directions. Yield: 1 pastry for a single- or double-crust pie (9 or 10 inches).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1281.89 Kcal (5367 kJ) | ||
| Calories from fat | 316.5 Kcal | ||
| % Daily Value* | |||
| Total Fat | 35.17g | 54% | |
|---|---|---|---|
| Cholesterol | 12.67mg | 4% | |
| Sodium | 541.73mg | 23% | |
| Potassium | 0.1mg | 0% | |
| Total Carbs | 207.99g | 69% | |
| Dietary Fiber | 0.17g | 1% | |
| Protein | 21.49g | 43% | |
| Calcium | 3.3mg | 0% | |
| Amount Per 100 g | |||
| Calories | 276.47 Kcal (1158 kJ) | ||
| Calories from fat | 68.26 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.58g | 54% | |
|---|---|---|---|
| Cholesterol | 2.73mg | 4% | |
| Sodium | 116.84mg | 23% | |
| Potassium | 0.02mg | 0% | |
| Total Carbs | 44.86g | 69% | |
| Dietary Fiber | 0.04g | 1% | |
| Protein | 4.63g | 43% | |
| Calcium | 0.7mg | 0% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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