Two Crusted Pie Dough (mf)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Crust-pie | 16 | Servings | ||
INGREDIENTS
| 2 | c | All purpose flour |
| 1/4 | t | Salt |
| 1/3 | c | Chilled shortening, cut into |
| tablespoon-sized pieces | ||
| 1/4 | lb | Chilled butter, cut into |
| tablespoon-sized pieces | ||
| 2 | T | Ice water, up to 4 |
| Flour for rolling out |
INSTRUCTIONS
In the bowl of a food processor process the flour with some salt. Add the chilled shortening and butter at once and pulse the machine for 15 seconds until the fat is broken up into oatmeal sized pieces. Add 2 tablespoons of ice water and process; if the dough is dry, add more water, one tablespoon at a time. Be sure your dough holds together and absorbs enough water. If it is too dry you'll have a hard time rolling it out. Divide the dough into two pieces, one slightly larger than the other and roll out larger half into a 12inch circle. Line a 10inch deep glass pie plate with the 12-inch circle and chill the dough. Roll out other half into a 10 1/2inch round for top crust and transfer to a baking dish and refrigerate. Yield: Two crusted, 10 inch pie Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved MC Busted by Gail Shermeyer <4paws@netrax.net> by TVFN Website on May 11, 1997 Recipe by: COOKING MONDAY TO FRIDAY SHOW # MF6693 Posted to MC-Recipe Digest V1 #609 by 4paws@netrax.net (Shermeyer-Gail) on May 12, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 147
Calories From Fat: 90
Total Fat: 10.2g
Cholesterol: 17.6mg
Sodium: 37.6mg
Potassium: 21.7mg
Carbohydrates: 12.1g
Fiber: <1g
Sugar: <1g
Protein: 1.7g