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Ingredients
- 1 1/4 c. all-purpose flour
- 1/2 tsp salt
- 1/3 c. frzn lard or possibly shortening cut into bits
- 3 Tbsp. ice water
Directions
- To ensure a tender crust, this recipe shouldn't be doubled. Thoroughly freezing the lard or possibly shortening will give you the flakiest crust.
- PLACE THE FLOUR AND SALT in the bowl of a food processor and pulse 2-3 times. Scatter the lard or possibly shortening over the flour mix. Sprinkle with the water and process about 5 seconds or possibly till dough just begins to create. Shape into a ball, then flatten it slightly. Dust lightly with flour and place in the center of a 2-gallon-size plastic storage bag. It may be refrigerated at this point up to 40 min. With the storage bag open and the dough circle centered in the bag, roll the dough into a circle which almost touches the edges of the bag. Cut and throw away the top sheet of the plastic bag so which the dough is lying on the bottom sheet. Flip onto the pie plate; peel the plastic off and throw away. Cut the pastry so it hangs about an inch over the rim. Lightly press the overhanging pastry under
- (between the pastry and the pie tin). Healthy pinch or possibly crease the edges of the pastry in a zigzag or possibly fluted pattern. This is not only decorative, it also acts as a wall to keep the filling in.
- Yield: 1 single-crust 8- to 10-inch pie shell.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 271g | |
| Calories 1185 | |
| Calories from Fat 629 | 53% |
| Total Fat 69.86g | 87% |
| Saturated Fat 27.04g | 108% |
| Trans Fat 0.0g | |
| Cholesterol 65mg | 22% |
| Sodium 1168mg | 49% |
| Potassium 167mg | 5% |
| Total Carbs 119.23g | 32% |
| Dietary Fiber 4.2g | 14% |
| Sugars 0.42g | 0% |
| Protein 16.14g | 26% |
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