Directions:
- In a food processor, combine the flour and salt and pulse a few times to mix. Add the butter and shortening and process until the mixture is rough textured, with particles the size of peas.
- Add 3 tablespoons of the ice water, 1 tablespoon at a time, pulsing briefly after each addition. Add another tablespoon of the water and pulse just until the dough begins to hold together. Add 1 more tablespoon of water if necessary.
- Transfer the dough to a lightly floured surface and gather it into a ball, handling it as little as possible. Divide the dough in half. Pat the 2 pieces into disks, wrap in wax paper and refrigerate for at least 20 minutes or overnight before rolling out.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1492.62 Kcal (6249 kJ) | ||
| Calories from fat | 474.43 Kcal | ||
| % Daily Value* | |||
| Total Fat | 52.71g | 81% | |
|---|---|---|---|
| Cholesterol | 53.51mg | 18% | |
| Sodium | 1215.07mg | 51% | |
| Potassium | 450.37mg | 10% | |
| Total Carbs | 217.45g | 72% | |
| Sugars | 2.22g | 9% | |
| Dietary Fiber | 9.18g | 37% | |
| Protein | 29.75g | 59% | |
| Vitamin C | 0.7mg | 1% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 3.6mg | 20% | |
| Calcium | 140.3mg | 14% | |
| Amount Per 100 g | |||
| Calories | 363.3 Kcal (1521 kJ) | ||
| Calories from fat | 115.48 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.83g | 81% | |
|---|---|---|---|
| Cholesterol | 13.03mg | 18% | |
| Sodium | 295.74mg | 51% | |
| Potassium | 109.62mg | 10% | |
| Total Carbs | 52.93g | 72% | |
| Sugars | 0.54g | 9% | |
| Dietary Fiber | 2.23g | 37% | |
| Protein | 7.24g | 59% | |
| Vitamin C | 0.2mg | 1% | |
| Iron | 0.9mg | 20% | |
| Calcium | 34.1mg | 14% | |
* 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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