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Baked Pie Shell Recipe
|Shortening||1 Cup (16 tbs)|
|Butter margarine||2 Tablespoon, softened|
|All purpose flour||1 Cup (16 tbs)|
|Cold water||3 Tablespoon|
Serving size: Complete recipe
Calories 2483 Calories from Fat 2036
% Daily Value*
Total Fat 230 g354.4%
Saturated Fat 59.5 g297.4%
Trans Fat 27 g
Cholesterol 26.4 mg
Sodium 989.9 mg41.2%
Total Carbohydrates 96 g31.9%
Dietary Fiber 3.4 g13.5%
Sugars 0.3 g
Protein 13 g26.4%
Vitamin A 21.5% Vitamin C 0.05%
Calcium 3.1% Iron 33.2%
*Based on a 2000 Calorie diet
Combine water and food coloring; sprinkle over flour mixture; toss with fork until particles are just moist enough to cling together.
(It may not be necessary to use all the water.) Shape pastry into ball.
Flatten to 1/2 inch.
Roll out on floured pastry cloth to scant 1/8-inch-thick circle, 2 inches larger than inverted pie plate, with stocking-covered rolling pin.
Fold pastry into quarters.
Lift carefully into pie plate.
Unfold and fit loosely into plate; press firmly against bottom and side.
Do not stretch pastry or it will shrink while microwaving.
Let pastry relax about 10 minutes to reduce shrinkage.
Trim overhanging edge of pastry to generous 1/2 inch.
Fold under, even with plate, to form standing rim.
Flute, keeping rim high to contain bubbling.
Prick crust with fork on bottom and side 1/2 inch apart.
Microwave at HIGH (100%) until crust appears dry and opaque through bottom of plate, 5 to 7 minutes.