| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Cookbook, Pie, Pie dough, Restaurant, Washington | 4 | Servings | ||
INGREDIENTS
| 2/3 | c | Butter, cold & cubed |
| 2/3 | c | Shortening, cold |
| 4 | c | All-purpose unbleached flour |
| 1 1/2 | t | Salt |
| 2/3 | c | Cold water |
INSTRUCTIONS
In a processor bowl put flour, butter,shortening and salt. Process with on/off switch until the mixture resembles heavy corn meal. I usually hit on/off switch about 10-12 times. Add water all at once and process until it forms a ball. Be careful not to over work! Stop when it isjlust barely pulling together. Place dough on a floured surface and cut into 4 pieces. Roll out as needed or refrigerate or freeze, wrapped in plastic wrap. Yield: 4 crusts. This restaurant is owned by Candi Bachtell. Source: Barbara Williams, Coasting & Cooking Bk #4 -- Washington & Oregon, 1997. ISBN:0-9609950-2-1 Typed and MC_Busted for you by Brenda Adams <adamsfmle@sprintmail.com> Recipe by: Savory Faire, Montesano, Wash
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Nutrition (calculated from recipe ingredients)
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Calories: 455
Calories From Fat: 10
Total Fat: 1.2g
Cholesterol: 0mg
Sodium: 874.6mg
Potassium: 133.9mg
Carbohydrates: 95.4g
Fiber: 3.4g
Sugar: <1g
Protein: 12.9g