| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Pastry | 6 | Servings | ||
INGREDIENTS
| 2 | c | All-purpose flour |
| 1/2 | t | Salt |
| 2/3 | c | Shortening |
| 6 | T | To 8 tablespoons cold water |
| 1 3/4 | c | All-purpose flour |
| 1/4 | t | Salt |
| 1/3 | c | Shortening |
| 3 | T | To 4 tablespoons cold water |
INSTRUCTIONS
PASTRY FOR DOUBLE-CRUST PIE: In a mixing bowl, stir together flour and salt. Using a pastry blender, cut in shortening till pieces are the size of small peas. Sprinkle 1 tablespoon of the cold water over part of the mixture; gently toss with a fork. Push to side of bowl. Repeat, using 1 tablespoon of water at a time, til all is moistened. Divide in half, form each half into a ball. PASTRY FOR SINGLE-CRUST PIE: Follow the directions for Pastry for Double-Crust Pie. Recipe by: BETTER HOMES AND GARDENS MAGAZINE -- SEPTEMBER 1996 Posted to MC-Recipe Digest V1 #660 by "Bob & Carole Walberg" <walbergr@mb.sympatico.ca> on Jul 6, 1997
A Message from our Provider:
“Give God what’s right — not what’s left.”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 592
Calories From Fat: 314
Total Fat: 34.9g
Cholesterol: 19.1mg
Sodium: 292.2mg
Potassium: 83.7mg
Carbohydrates: 59.6g
Fiber: 2.1g
Sugar: <1g
Protein: 8.1g