Directions:
- Cut shortening into flour and salt until it has pea sized lumps. Sprinkle in cold water 1 tb at a time, tossing with a fork until flour is moistened and pastry almost clears side of bowl.
- Gather pastry into a ball, shape into flattened round on lightly floured board. Roll out evenly with floured rolling pin to two inches larger than inverted pie pan. Trim if necessary.
- Fold pastry into quarters, align point with center of pie pan and unfold. Press into corners and crimp the edges.
- For one crust pie, fill and bake as directed. For blind baked pie shell, prick bottom with fork and bake at 475 degrees F for 8-10 minutes, until lightly brown and cool before filling. For two crust pie, make a double batch, fill pie and lay other crust over top, crimping edges of two crusts together (be sure to cut slits in top for steam).
- Tip: to keep crimped edges from excessive browning, cover with strips of foil until the last 15 minutes of baking.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 309.26 Kcal (1295 kJ) | ||
| Calories from fat | 184.38 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.49g | 32% | |
|---|---|---|---|
| Sodium | 883.12mg | 37% | |
| Potassium | 55.79mg | 1% | |
| Total Carbs | 28.32g | 9% | |
| Dietary Fiber | 3.15g | 13% | |
| Protein | 3.6g | 7% | |
| Iron | 1.8mg | 10% | |
| Calcium | 84.7mg | 8% | |
| Amount Per 100 g | |||
| Calories | 471.97 Kcal (1976 kJ) | ||
| Calories from fat | 281.39 Kcal | ||
| % Daily Value* | |||
| Total Fat | 31.27g | 32% | |
|---|---|---|---|
| Sodium | 1347.74mg | 37% | |
| Potassium | 85.15mg | 1% | |
| Total Carbs | 43.22g | 9% | |
| Dietary Fiber | 4.8g | 13% | |
| Protein | 5.49g | 7% | |
| Iron | 2.7mg | 10% | |
| Calcium | 129.3mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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