Recipe by Cooking Light November 2006


Recipe Summary test

1 (9-inch) pastry crust


Ingredient Checklist


Instructions Checklist
  • Lightly spoon flour into dry measuring cup; level with knife. Combine flour and salt in a medium bowl. Cut in butter and shortening with a pastry blender or two knives until mixture resembles coarse meal. Combine 3 tablespoons water and juice. Sprinkle surface of flour mixture with water mixture, 1 tablespoon at a time; toss with a fork until moist. Gently press mixture into a 4-inch circle on plastic wrap; cover. Chill 30 minutes.

  • Preheat oven to 325°.

  • Unwrap and place chilled dough on a lightly floured surface. Roll dough to an 11-inch circle. Fit dough into a 9-inch pie plate coated with cooking spray. Fold edges under; flute.

Nutrition Facts

822 calories; calories from fat 46%; fat 41.9g; saturated fat 21.3g; mono fat 11.2g; poly fat 6.6g; protein 13.2g; carbohydrates 95.8g; fiber 3.4g; cholesterol 60mg; iron 5.8mg; sodium 754mg; calcium 26mg.