|All purpose flour||1 1⁄2 Cup (24 tbs)|
|Shortening||1⁄2 Cup (8 tbs)|
|Cold water||5 Tablespoon|
Sift together flour and salt.
Cut in shortening with pastry-blender or blending fork till pieces are size of small peas.
Sprinkle 1 tablespoon of the water over part of flour-shortening mixture.
Gently toss with fork; push to one side of bowl.
Sprinkle next tablespoon water over dry part; mix lightly; push to moistened part at side.
Repeat till all is moistened.
Gather up with fingers; form in a ball.
On lightly floured surface, flatten ball slightly and roll 1/8 inch thick.
Roll spoke-fashion, from center to edge of dough.
Use light strokes.
Transfer pastry to pie plate, fitting loosely onto bottom and sides.
Trim 1/2 to 1 inch beyond edge; fold under and flute.
Do not prick. (If baked pie shell is needed, prick bottom and sides well with a fork. Bake at 450° till golden, 10 to 12 minutes.)
Serving size: Complete recipe
Calories 1589 Calories from Fat 921
% Daily Value*
Total Fat 104 g160.5%
Saturated Fat 25.9 g129.5%
Trans Fat 13.5 g
Cholesterol 0 mg
Sodium 979.8 mg40.8%
Total Carbohydrates 143 g47.7%
Dietary Fiber 5.1 g20.3%
Sugars 0.5 g
Protein 19 g38.7%
Vitamin A Vitamin C
Calcium 3.2% Iron 48.8%
*Based on a 2000 Calorie diet