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Pie Crust
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Rating: 4.0/5 (2 votes cast)

Meal Type:
Total Time:
Cook Method: Stove
     Serving Size: 8 - Change
Nutritional Facts
Servings Per Recipe: 8

Amount Per Serving
Calories 350
% Daily Value**
Total Fat 26g
Saturated Fat 7g
Unsaturated Fat 7g
Cholesterol 0mg
Sodium 74mg
Total Carbohydrate 25g
Dietary Fiber 1g
Sugars 0g
Protein 4g
Vitamin A  0%Vitamin C  0%
Calcium  1%Iron  1%
Potassium  1%Vitamin E  11%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Pie Crust

Date Added: October 28, 2018


2 Cups Flour
1 Cup Shortening
1/4 Teaspoon Salt (mix in with flour)
4 Tablespoons Water (Ice) (up to 6)
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1. In a medium size mixing bowl, cut the shortening into the flour/salt mixture in two parts.

2. When the mixture is crumbly and coarse, add ice water just until the mixture forms a ball.

3. Divide the dough in half. Place in refrigerator until you are ready to roll it.

4. If the dough is sticky, rub just a little flour well into the dough.

5. Form into a round and place between two sheets of waxed paper.

6. Roll the dough from the center outward until the round measures 1 inch larger than the desired size pie pan.

7. Remove top layer of waxed paper, invert crust onto pie pan.

8. Press gently into the pan, trim, and flute edges.

9. Finish as desired. This recipe makes two 8 - 10 inch one crust pies, or 1 double crust pie.

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Dietary Notes:
This recipe is very low-sodium with 73.63mg per serving and low-cholesterol with 0mg per serving

This recipe is a good source of Vitamin E with 11% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Gluten allergies.
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