Double-crust Pastry
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Pies | 1 | Servings | ||
INGREDIENTS
| 2 | c | All-purpose hour |
| 1 | t | Salt |
| 2/3 | c | Shortening, plus 2 |
| tablespoons | ||
| 4 | T | Cold water, up to 5 |
INSTRUCTIONS
Combine flour and salt; cut in shortening with pastry blender until mixture resembles coarse meal. Sprinkle cold water (1 tablespoon at a time) evenly over surface; stir with a fork until dry ingredients are moistened. Shape into a ball; chill. Yield: pastry for one double crust pie. Busted by Gail Shermeyer <4paws@netrax.net> Recipe by: The Southern Living Cookbook, 1987, 8487-0709-5 Posted to MC-Recipe Digest by Gail Shermeyer <4paws@netrax.net> on May 02, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 1230
Calories From Fat: 1230
Total Fat: 136.7g
Cholesterol: 76.5mg
Sodium: 2325.5mg
Potassium: <1mg
Carbohydrates: 0g
Fiber: 0g
Sugar: 0g
Protein: 0g