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Cherry Fluff Pie

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  Flour 1 Cup (16 tbs) (Pillsbury's Best, Sifted Regular Or Instant Blending)
  Salt 1⁄2 Teaspoon
  Shortening 1⁄3 Cup (5.33 tbs)
  Cold water 4 Tablespoon

Combine flour and salt in mixing bowl.
Cut in shortening until mixture is the size of small peas.
Sprinkle water, a little at a time, over mixture while tossing and stirring lightly with fork.
Add water to driest particles, pushing lumps to side, until dough is just moist enough to hold together.
Form into a ball.
Flatten to 1/2 inch thickness; smooth edge.
Roll out on floured surface to a circle 1 1/2 inches larger than inverted 9-inch piepan.
Fit loosely into pan; gently pat out air pockets.
Fold edge to form a standing rim; flute.
Prick generously with fork.
Bake at 450° for 10 to 12 minutes until golden brown.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1059 Calories from Fat 614

% Daily Value*

Total Fat 70 g107%

Saturated Fat 17.3 g86.3%

Trans Fat 9 g

Cholesterol 0 mg

Sodium 976.6 mg40.7%

Total Carbohydrates 95 g31.8%

Dietary Fiber 3.4 g13.5%

Sugars 0.3 g

Protein 13 g25.8%

Vitamin A Vitamin C

Calcium 2.2% Iron 32.5%

*Based on a 2000 Calorie diet

Cherry Fluff Pie Recipe