Directions:
- Measure flour by dip-level-pour method or by sifting. Mix flour and salt in bowl. Cut in shortening with pastry ,blender until particles are size of peas.
- Sprinkle with water 1 tablespoon at a time mixing with fork, until flour is moistened. Gather dough together with finger so it cleans the bowl. Press into ball. Tour out on lightly floured board.
- Flatten with hand, Roll out not quite 1/8 thickness. Roll lightly, being careful not to add stretch flour as that makes pastry tough. Keep rounding edge of pastry . If it begins to beat, pinch broken edges together immediately.
- Keep pastry circular and room it about 1 larger all around tan inverted pie pan, Fold pastry in half, Careful transfer to pie pan.
- Unfold and ease pastry loosely into pan, being careful not to stretch.
- Finish by either filling with fruit mixture, or finish edges and bake at 475 for 8 to 10 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 2078.8 Kcal (8704 kJ) | ||
| Calories from fat | 1429.72 Kcal | ||
| % Daily Value* | |||
| Total Fat | 158.86g | 244% | |
|---|---|---|---|
| Sodium | 5080.17mg | 212% | |
| Potassium | 293.74mg | 6% | |
| Total Carbs | 149.06g | 50% | |
| Dietary Fiber | 16.56g | 66% | |
| Protein | 18.93g | 38% | |
| Iron | 9.5mg | 53% | |
| Calcium | 443.5mg | 44% | |
| Amount Per 100 g | |||
| Calories | 563.06 Kcal (2357 kJ) | ||
| Calories from fat | 387.25 Kcal | ||
| % Daily Value* | |||
| Total Fat | 43.03g | 244% | |
|---|---|---|---|
| Sodium | 1375.99mg | 212% | |
| Potassium | 79.56mg | 6% | |
| Total Carbs | 40.37g | 50% | |
| Dietary Fiber | 4.49g | 66% | |
| Protein | 5.13g | 38% | |
| Iron | 2.6mg | 53% | |
| Calcium | 120.1mg | 44% | |
* 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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