Directions:
- *Use CRISCO shortenings ONLY.
- Sift together the flour & salt into a medium size bowl.
- Add the butter flavor CRISCO.
- Using your clean hands ONLY, mix together until small, pea-size pieces.
- Add the cold water & mix until everything is moistened - do NOT overmix!
- On a floured board or table, knead 5-6 times as you would bread.
- Form into a ball & SLAP.
- Let rest 10-15 minutes.
- Divide as needed & roll to desired size.
- The LESS you handle pie dough, the BETTER!
- This makes enough for 1, 10 inch, double-crust pie.
- If making a single-crust, poke holes all over the bottom & sides, using a fork - this will help prevent shrinkage.
- This freezes very well.
- *If using for a savory pie, such as pot pie or pasty, use regular CRISCO.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 542.18 Kcal (2270 kJ) | ||
| Calories from fat | 170.65 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.96g | 29% | |
|---|---|---|---|
| Sodium | 1006.14mg | 42% | |
| Potassium | 321.93mg | 7% | |
| Total Carbs | 79.44g | 26% | |
| Dietary Fiber | 7.79g | 31% | |
| Protein | 11.57g | 23% | |
| Iron | 4.3mg | 24% | |
| Calcium | 26.3mg | 3% | |
| Amount Per 100 g | |||
| Calories | 354.89 Kcal (1486 kJ) | ||
| Calories from fat | 111.7 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.41g | 29% | |
|---|---|---|---|
| Sodium | 658.57mg | 42% | |
| Potassium | 210.72mg | 7% | |
| Total Carbs | 52g | 26% | |
| Dietary Fiber | 5.1g | 31% | |
| Protein | 7.58g | 23% | |
| Iron | 2.8mg | 24% | |
| Calcium | 17.2mg | 3% | |
* 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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