** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
2. Lightly spoon 1 cup flour into a dry measuring cup; level with knife.
3. Place flour, sugar, and salt in food processor; pulse 2 times or until combined.
4. Add shortening; pulse 10 times or until mixture is combined.
5. Add ice water and vinegar through food chute, pulsing just until combined ( mixture won't form a ball).
6. Gently press mixture into a 4-inch circle on heavy-duty plastic wrap; cover with additional plastic wrap.
7. Roll dough, still covered, into a 12-inch circle; freeze 10 minutes.
8. Remove 1 sheet of plastic wrap; let stand 1 minute or until pliable.
9. Fit dough into a 9-inch round pie plate or 9-inch round removable-bottom tart pan.
10. Remove top sheet of plastic wrap. Press the dough against bottom and sides of pan.
11. Fold edges under or flute decoratively. Arrange pie weights on a piece of foil in bottom of dough; bake at 400 for 20 minutes or until edge is lightly browned.
12. Remove pie weights and foil; cool on a wire rack.
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Dietary Notes:
This recipe is very low-sodium with 97.67mg per serving and low-cholesterol with 0mg per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Gluten, Sulfites, Natural Sweeteners, Vinegar allergies.
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