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Pastry With No Trans Fat

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)42.744
Energy (kCal)1368.0
Carbohydrates (g)62.856
Total fats (g)115.2
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Whisk flour with salt in a large bowl. | 2. Using pastry blender or 2 knives, cut in butter until in coarse crumbs with a few larger pieces. | 3. Stirring briskly with a fork, drizzle ice waterover flour mixture until pastry holds together, sprinkling dry spots with more water, if necessary, 1 tbsp at a time. | 4. Divide pastry in half, pressing into discs. | 5. On generously floured surface, roll 1 disc out to a scant 1/4 inch thickness. | 6. Roll around rolling pin; unroll over 9 inch pie plate, gently pressing dough to fit. | 7. Trim, leaving 3/4 inch overhang. | 8. Roll out remaining pastry for top to a scant 1/4 inch thickness& transfer to a rimless baking sheet. | 9. Refrigerate pie shell& pastry top until firm, about an hour. | 10. Use for your favourite summer fruit pie. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    purpose flour 2 1/2 cups - - - -
    salt 1/4 teaspoon - - - -
    butter 1 cup cubed 1368.0 62.856 42.744 115.2
    ice 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.



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