Ingredients
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½ cup vegetable shortening
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1 ½ cups all-purpose flour
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½ teaspoon salt
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½ cup cold water
Directions
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Mix shortening, flour, and salt together with a fork or a pastry blender until very crumbly. Add as much water as needed to hold together, and mix lightly with a fork.
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Roll gently on a floured pastry cloth to about an inch larger than pie plate. Fold carefully in half, lift to pie plate, and unfold. Press into pan. For a single-crust pie, trim with a small knife to about 1/2 inch beyond rim. Fold up, and pinch so edge of pie is raised from rim.
Cook’s Note
For a two-crust pie, trim bottom crust to edge of rim, fill, and top with crust about 1/2 inch larger than rim. Tuck top crust under bottom along rim. Seal with floured fork.
Nutrition Facts (per serving)
199 | Calories |
13g | Fat |
18g | Carbs |
2g | Protein |
Nutrition Facts | |
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Servings Per Recipe 8 | |
Calories 199 | |
% Daily Value * | |
Total Fat 13g | 17% |
Saturated Fat 3g | 16% |
Sodium 146mg | 6% |
Total Carbohydrate 18g | 7% |
Dietary Fiber 1g | 2% |
Total Sugars 0g | |
Protein 2g | 5% |
Calcium 4mg | 0% |
Iron 1mg | 6% |
Potassium 25mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.