Directions:
- Combine flour, sugar and salt in a bowl; cut in the shortening and butter until crumbly. Add water and mix lightly with a fork. Shape dough into a ball; divide in half. On a lightly floured surface, roll out one half to fit a 9-in. pie plate. For filling, combine potatoes, onion, salt, pepper and parsley. Spoon into crust; dot with butter. Roll out remaining dough to fit top of pie; place over filling. Seal and flute edges; make several slits in top crust. Bake at 375° for 1 hour. Pour cream into slits in crust; return to oven for 25 minutes or until potatoes are tender. Let stand 5 minutes before cutting. Yield: 6 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1085.1 Kcal (4543 kJ) | ||
| Calories from fat | 279.1 Kcal | ||
| % Daily Value* | |||
| Total Fat | 31.01g | 48% | |
|---|---|---|---|
| Cholesterol | 37.97mg | 13% | |
| Sodium | 1162.37mg | 48% | |
| Potassium | 585.6mg | 12% | |
| Total Carbs | 178.86g | 60% | |
| Sugars | 8.25g | 33% | |
| Dietary Fiber | 5.09g | 20% | |
| Protein | 16.06g | 32% | |
| Vitamin C | 5.4mg | 9% | |
| Vitamin A | 1.7mg | 56% | |
| Iron | 1.6mg | 9% | |
| Calcium | 78.7mg | 8% | |
| Amount Per 100 g | |||
| Calories | 214.49 Kcal (898 kJ) | ||
| Calories from fat | 55.17 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.13g | 48% | |
|---|---|---|---|
| Cholesterol | 7.51mg | 13% | |
| Sodium | 229.77mg | 48% | |
| Potassium | 115.76mg | 12% | |
| Total Carbs | 35.36g | 60% | |
| Sugars | 1.63g | 33% | |
| Dietary Fiber | 1.01g | 20% | |
| Protein | 3.17g | 32% | |
| Vitamin C | 1.1mg | 9% | |
| Vitamin A | 0.3mg | 56% | |
| Iron | 0.3mg | 9% | |
| Calcium | 15.6mg | 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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