Directions:
- Combine flour and salt in mixing bowl.
- Cut shortening into flour with pastry blender or 2 knives. Do not overmix; these are sufficently blended when particals are the size of peas.
- Add water gradually, sprinkling 1 tablespoon at a time evenly over mixture. Toss lightly with a fork until all particles of flour have been dampened. Use only enough water to hold pastry together when it is pressed between the fingers. It should not feel wet.
- Roll dough into a round ball, handling as little as possible.
- Roll out on a lightly floured board into a circle 1/8 inch thick and 1 inch larger than the diameter of the top of the pie pan.
- Place circle into pie pan, gently pressing dough to fit to the bottom & sides.
- Trim edges with scissors or a sharp knife letting 1/2 inch extend over rim.
- Turn edge under and flute with fingers to make a standing rim.
- Prick shell all over with a fork to prevent air bubbles.
- If desired, bake at 450 for 12-15 mins or until a golden brown. (Not necessary for the Shoo Fly Pie and most other baked pies.).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 557.26 Kcal (2333 kJ) | ||
| Calories from fat | 309.83 Kcal | ||
| % Daily Value* | |||
| Total Fat | 34.43g | 53% | |
|---|---|---|---|
| Sodium | 1445.07mg | 60% | |
| Potassium | 110.06mg | 2% | |
| Total Carbs | 55.9g | 19% | |
| Dietary Fiber | 6.21g | 25% | |
| Protein | 7.1g | 14% | |
| Iron | 3.5mg | 20% | |
| Calcium | 167.3mg | 17% | |
| Amount Per 100 g | |||
| Calories | 445.27 Kcal (1864 kJ) | ||
| Calories from fat | 247.57 Kcal | ||
| % Daily Value* | |||
| Total Fat | 27.51g | 53% | |
|---|---|---|---|
| Sodium | 1154.66mg | 60% | |
| Potassium | 87.94mg | 2% | |
| Total Carbs | 44.66g | 19% | |
| Dietary Fiber | 4.96g | 25% | |
| Protein | 5.67g | 14% | |
| Iron | 2.8mg | 20% | |
| Calcium | 133.7mg | 17% | |
* 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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