Pastry For Single Crust Pie Recipe
Ingredients
| All purpose flour/Null | 1⁄4 Cup (4 tbs) (NULL) | |
| Salt/Null | 1⁄2 Teaspoon (NULL) | |
| Shortening/Lard | 1⁄3 Cup (5.33 tbs) (NULL) | |
| Cold water/Null | 4 Tablespoon (NULL) |
Nutrition Facts
Serving size: Complete recipe
Calories 718 Calories from Fat 606
% Daily Value*
Total Fat 69 g105.6%
Saturated Fat 17.1 g85.6%
Trans Fat 9 g
Cholesterol 0 mg
Sodium 974.7 mg40.6%
Total Carbohydrates 24 g7.9%
Dietary Fiber 0.84 g3.4%
Sugars 0.1 g
Protein 3 g6.5%
Vitamin A Vitamin C
Calcium 0.8% Iron 8.4%
*Based on a 2000 Calorie diet
Directions
Cut in shortening or lard till pieces are the size of small peas.
Sprinkle 1 tablespoon of the water over part'of the mixture; gently toss with a fork.
Push to side of bowl.
Repeat till all is moisteried.
Form dough into a ball.
On lightly floured surface flatten dough with hands.
Roll dough from center to edge, forming a circle about 12 inches in diameter.
Wrap pastry around rolling pin.
Unroll onto a 9-inch pie plate.
Ease pastry into pie plate, being careful to avoid stretching pastry.
Trim pastry to 1/2 inch beyond edge of pie plate.
Flute edge.
For a baked pie shell, prick bottom and sides with tines of a fork.
Bake at 450° for 10 to 12 minutes.
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