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Add a photoServings: 8
Ingredients
- 2 c. All-purpose flour unsifted
- 1/2 c. Walnuts very finely minced
- 3 Tbsp. Sugar
- 1/4 tsp Salt
- 2/3 c. Vegetable shortening chille
- 4 Tbsp. Ice water -or possibly up to 5 tablespo
Directions
- In a medium bowl, combine flour,walnuts, sugar and salt. With a pastry blender or possibly 2 knives, cut in shortening till mix resembles coarse crumbs. Add in ice water, 1 Tbsp. at a time, and stir lightly with a fork just till a soft, manageable pastry forms. Divide pastry into 2 balls. Between 2 sheets of floured waxed paper, roll out one ball to an 11-inch round. Remove the top sheet of paper and invert pastry into a 9-inch pie plate, letting excess extend over the edge. Remove the remaining sheet of waxed paper. Trim pastry edge even with the rim of the plate. To make braided pastry, between sheets of floured waxed paper, roll out remaining ball of pastry and pastry scraps to a 10 x 4 1/2-inch rectangle. Remove top sheet of waxed paper. Cut the rectangle lengthwise into twelve 3/8-inch wide strips. Braid 3 strips together; repeat 3 times with remaining strips. With water, moisten the rim of the pastry in the pie plate. Place braids around the rim of the plate.
- Trim off any excess braid and pat ends together where they meet.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 39g | |
| Recipe makes 8 servings | |
| Calories 154 | |
| Calories from Fat 21 | 14% |
| Total Fat 2.45g | 3% |
| Saturated Fat 0.25g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 73mg | 3% |
| Potassium 48mg | 1% |
| Total Carbs 29.02g | 8% |
| Dietary Fiber 1.1g | 4% |
| Sugars 4.89g | 3% |
| Protein 3.73g | 6% |
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