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Pastry For Double-crust Pie And Single-crust Pie

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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

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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


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