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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> UK >> English

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Combine the flour and salt in a medium bowl. | 2. Using a pastry blender, cut in the shortening until the mixture is crumbly, with a few pea-sized pieces of shortening. | 3. Sprinkle in the water and mix with a fork, adding just enough until the mixture is moistened and begins to clump together. | 4. Gather up the dough and form into a flat disk. | 5. You can use this dough immediately or proceed to the next step. | 6. Wrap the dough in wax paper or plastic wrap. | 7. Refrigerate for atleast 20 minutes or up to overnight. | 8. If chilled until hard, let the dough stand at room temperature for about 10 minutes to soften slightly before rolling. | 9. ********Double-CrustShortening Pie Dough*********. | 10. Use all-purpose flour, salt, vegetable shortening and ice-cold water. | 11. Divide the dough into 2 equal pieces. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
purpose flour	1 1/2	1/2		-	-	-	-
salt	1/2	teaspoon		-	-	-	-
vegetable shortening	1/2	cup		922.5	0.0	0.0	102.5
water	1/4	cup		0.0	0.0	0.0	0.0
purpose flour	2 1/4	cups		-	-	-	-
salt	3/4	teaspoon		-	-	-	-
vegetable shortening	3/4	cup		922.5	0.0	0.0	102.5
water	6	tablespoons		0.0	0.0	0.0	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.