Nutritional Info

Nutrition Facts

Serving Size 1 (30g)

Calories 163
Calories from Fat 102 (62%)
Amount Per Serving %DIV
Total Fat 11.3g 17%
Saturated Fat 7.5g 38%
Monounsaturated Fat 3.2g
Polyunsaturated Fat 0.6g
Trans Fat 0.0g
Cholesterol 31mg 10%
Sodium 82mg 4%
Potassium 20.1mg 0%
Total Carbohydrate 11.9g 4%
Dietary Fiber 0.4g 2%
Sugars 0.1g
Protein 1.7g 3%

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Recipe Description
This recipe creates a moutherwatering crust, suitable for your favorite pie filling. Whether you want a one or two crust pie, this is the pastry you've been looking for.
Prep time
20 min
Cook time
12 min
Ready In
32 min

Ingredients

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Serves To:USMetric
1 Cup(c)  all purpose flour
1/2 Cup(c)  salt
1/3 Tablespoon(T)  lard
3   cold water

Preparation

Mix flour and salt. Cut in lard until particles are size of small peas. Sprinkle with water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons water can be added if necessary). Gather pastry into ball. Shape into flattened round on lightly floured cloth covered surface. (For two crust pie, divide pastry in half and shape into 2 rounds. Roll pastry 2 inches larger than inverted pie plate with floured cloth covered rolling pin. Fold pastry into fourths. Unfold and ease into plate, pressing firmly against bottom and side. For One Crust Pie: Trim overhanging edge of pastry 1 inch from rim of plate. Fold and roll pastry under, even with plate. Flatten pastry evenly on rim of pie plate. Press firmly around edge with tines of fork, dipping fork into flour occasionally to prevent sticking. Or build up edge of pastry. Place index finger on inside of pastry edge and knuckles (or thumb and index finger) on outside. Pinch pastry into V shape and pinch again to sharpen. Fill and bake as directed in recipe. For Baked Pie Shell: Heat oven to 475 degrees F. Prick bottom and side thoroughly with fork. Bake 8 to 10 minutes, or until light brown. Cool. For Two Crust Pie: Turn desired filling into pastry lined pie plate. Trim overhanging edge of pastry 1/2 inch from rim of plate. Roll other round of pastry. Fold into fourths. Cut slits so steam can escape. Place over filling and unfold. Trim overhanging edge of pastry 1 inch from rim of plate. Fold and roll top edge under lower edge, pressing on rim to seal. Flatten pastry evenly on rim of pie plate. Press firmly around edge with tines of fork, dipping fork into flour occasionally to prevent sticking. Or, build up edge of pastry. Place index finger on inside of pastry edge and knuckles (or thumb and index finger) on outside. Pinch pastry into V shape and pinch again to sharpen.

Additional notes

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