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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Belgian >> Dutch

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Combine flour and salt in mixing bowl. | 2. Cut shortening into flour with pastry blender or 2 knives. Do not overmix; these are sufficently blended when particals are the size of peas. | 3. Add water gradually, sprinkling 1 tablespoon at a time evenly over mixture. Toss lightly with a fork until all particles of flour have been dampened. Use only enough water to hold pastry together when it is pressed between the fingers. It should not feel wet. | 4. Roll dough into a round ball, handling as little as possible. | 5. Roll out on a lightly floured board into a circle 1/8 inch thick and 1 inch larger than the diameter of the top of the pie pan. | 6. Place circle into pie pan, gently pressing dough to fit to the bottom & sides. | 7. Trim edges with scissors or a sharp knife letting 1/2 inch extend over rim. | 8. Turn edge under and flute with fingers to make a standing rim. | 9. Prick shell all over with a fork to prevent air bubbles. | 10. If desired, bake at 450 for 12-15 mins or until a golden brown. (Not necessary for the Shoo Fly Pie and most other baked pies.). | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
flour	2 1/4	cups		1301.13	284.8622	21.1522	5.0481
shortening	2/3	cup		1208.1333	0.0	0.0	136.6667
salt	1/2	teaspoon		-	-	-	-
cold water	1/3	cup		0.0	0.0	0.0	0.0

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