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Ingredients
Directions
- Combine flour, lard, butter and salt in large bowl. Lightly work dough using fingertips till pcs of butter and lard are no larger than small peas. Add in 1/3 c. ice water tsp. by tsp., tossing flour mix lightly with fork. If mix seems too dry to press into ball, add in up to another 1 Tbsp. ice water.
- Press mix into ball. Wrap in plastic wrap. Let stand about 30 min in refrigerator. Roll to 1/8-inch thickness. Fit into 10-inch pie plate. Flute edge. Let stand again in refrigerator 30 min. Line shell with sheet of foil filled with pastry weights or possibly use uncooked navy beans. Bake at 425 degrees till edges are light brown. Remove foil and weights. Return to oven till bottom crust is set and no longer is raw.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 55g | |
| Recipe makes 8 servings | |
| Calories 280 | |
| Calories from Fat 169 | 60% |
| Total Fat 18.87g | 24% |
| Saturated Fat 8.72g | 35% |
| Trans Fat 0.0g | |
| Cholesterol 27mg | 9% |
| Sodium 292mg | 12% |
| Potassium 35mg | 1% |
| Total Carbs 23.85g | 6% |
| Dietary Fiber 0.8g | 3% |
| Sugars 0.09g | 0% |
| Protein 3.29g | 5% |
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