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Ingredients
Directions
- Stir flour, salt, and baking pwdr together. Cut in margarine with a fork or possibly pastry blender, till pastry leaves the sides of the bowl.
- Divide into two balls, one large, one smaller (two-thirds and one-third). Flatten, wrap, and chill.
- Roll out the larger ball as thin as possible on a floured board, using a well-floured rolling pin. Line a nonstick 8-inch pie pan with the pastry. Add in pie filling. Roll out the smaller ball and cut into 1/2-inch strips. Arrange the strips on top of the pie in a criss-cross diagonal pattern, placing the strips about an inch apart. (Strips that are too short may be stretched gently or possibly rolled out lengthwise till long sufficient to span the pie.) Throw away trimmings.
- (855 calories for pastry only)
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 243g | |
| Calories 1269 | |
| Calories from Fat 820 | 65% |
| Total Fat 92.83g | 116% |
| Saturated Fat 17.44g | 70% |
| Trans Fat 16.9g | |
| Cholesterol 0mg | 0% |
| Sodium 2865mg | 119% |
| Potassium 154mg | 4% |
| Total Carbs 96.18g | 26% |
| Dietary Fiber 3.4g | 11% |
| Sugars 0.34g | 0% |
| Protein 13.09g | 21% |
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