Directions:
- In a small bowl, combine the flour and salt; cut in shortening until mixture is crumbly. Sprinkle with vinegar. Gradually add the milk, tossing with a fork until a ball is formed. 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-in. or 10-in. pie plate. Transfer pastry to pie plate. Trim pastry 1/2 in. beyond edge of plate; flute edges. Fill or bake shell according to recipe directions.
- For a double crust, divide pastry in two portions so that 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: pastry for a single- or double-crust pie (9 or 10 inches).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1217.11 Kcal (5096 kJ) | ||
| Calories from fat | 316.5 Kcal | ||
| % Daily Value* | |||
| Total Fat | 35.17g | 54% | |
|---|---|---|---|
| Cholesterol | 13.13mg | 4% | |
| Sodium | 357.08mg | 15% | |
| Potassium | 36mg | 1% | |
| Total Carbs | 193.15g | 64% | |
| Sugars | 1.15g | 5% | |
| Dietary Fiber | 0.17g | 1% | |
| Protein | 20.84g | 42% | |
| Calcium | 28.5mg | 3% | |
| Amount Per 100 g | |||
| Calories | 282.59 Kcal (1183 kJ) | ||
| Calories from fat | 73.48 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.16g | 54% | |
|---|---|---|---|
| Cholesterol | 3.05mg | 4% | |
| Sodium | 82.91mg | 15% | |
| Potassium | 8.36mg | 1% | |
| Total Carbs | 44.85g | 64% | |
| Sugars | 0.27g | 5% | |
| Dietary Fiber | 0.04g | 1% | |
| Protein | 4.84g | 42% | |
| Calcium | 6.6mg | 3% | |
* 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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