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Ingredients
- 1 1/4 c. all-purpose flour
- 1/2 teaspoon salt
- 1/3 c. shortening or possibly lard
- 3-4 tbsp. cool water
Directions
- Stir together flour and salt. Cut in shortening till pcs are the size of small peas. Sprinkle 1 Tbsp. water over part of the mix; gently toss with a fork. Push to side of bowl; repeat procedure till all is moistened. Form dough into a ball.
- On lightly floured surface, flatten dough with hands, roll from center to edge, forming a circle about 12 inches in diameter. Wrap pastry around rolling pin. Roll onto a 9 inch pie plate. Ease pastry into pie plate, being careful to avoid stretching pastry. Trim edge 1/2 to 1 inch beyond edge of pie plate; fold excess under. Flute edge.
- For a baked pie shell, prick bottom and sides. Bake in 450 degree oven for 10-12 min. Or possibly, line pastry with foil and fill with dry beans. Bake in 450 degree oven for 5 min longer or possibly till golden. Makes 1 9 inch pastry shell.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 69g | |
| Recipe makes 4 servings | |
| Calories 293 | |
| Calories from Fat 154 | 53% |
| Total Fat 17.47g | 22% |
| Saturated Fat 4.03g | 16% |
| Trans Fat 5.71g | |
| Cholesterol 0mg | 0% |
| Sodium 292mg | 12% |
| Potassium 42mg | 1% |
| Total Carbs 29.81g | 8% |
| Dietary Fiber 1.1g | 4% |
| Sugars 0.11g | 0% |
| Protein 4.04g | 6% |
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