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Yield: Makes enough for 1 double crust pie or 2 single crust pies (Serves 8)
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RECIPE INGREDIENTS
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DIRECTIONS
Combine flour, sugar and salt in food processor; pulse to blend. Add butter and shortening and cut into flour mixture using on/off turns. When mixture resemble coarse meal, transfer to large bowl. Combine 4 tablespoons ice water and cider vinegar in small bowl; pour over flour mixture. Stir with fork until moist clumps form, adding additional 2 tablespoons ice water if necessary.
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Gather dough into 2 balls and flatten balls into disks. Wrap in plastic and chill 30 minutes or up to 4 days. Well-wrapped dough can be frozen up to 2 weeks. Allow dough to soften slightly at room temperature before continuing.
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Recipe created exclusively for Cooking.com by Jeanne Thiel Kelley.
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Recipe reprinted by permission of . All rights reserved.
Date Added: 01/01/2008
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Nutrition Facts per Serving
Yield: Makes enough for 1 double crust pie or 2 single crust pies (Serves 8)
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| Calories: | 401 |
Fat. Total: | 29g |
Carbohydrates, Total: | 31g |
| Cholesterol: | 31mg |
Sodium: | 293mg |
Protein: | 4g |
| Fiber: | 1g |
% Cal. from Fat: | 65% |
Fat, Saturated: | 0g |
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