Pastry for Double-Crust Pie Recipe

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Pastry for Double-Crust Pie
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Ingredients:

Directions:

  1. In a large bowl, combine flour and salt; cut in the shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Divide dough in half so that one ball is slightly larger than the other. Roll out larger ball to fit a 9-in. x 10-in. pie plate.
  2. Transfer pastry to pie plate. Trim pastry even with edge. Pour desired filling into crust. Roll out second ball; cut slits in pastry. Position over filling. Trim pastry to 1 in. beyond edge of pie plate. Fold top crust over bottom crust. Flute edges. Bake according to recipe directions. Yield: Pastry for double-crust pie (9 or 10 inches).
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 788.53 Kcal (3301 kJ)
Calories from fat 206.03 Kcal
% Daily Value*
Total Fat 22.89g 35%
Sodium 291.03mg 12%
Potassium 0.06mg 0%
Total Carbs 127.89g 43%
Protein 10.66g 21%
Calcium 1.9mg 0%
Amount Per 100 g
Calories 284.15 Kcal (1190 kJ)
Calories from fat 74.24 Kcal
% Daily Value*
Total Fat 8.25g 35%
Sodium 104.87mg 12%
Potassium 0.02mg 0%
Total Carbs 46.09g 43%
Protein 3.84g 21%
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.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 17.7
    Points
  • 21
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium,
  • cholesterol free,
  • sugar free

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