Pie Crust (Snow Cream Filling)
Yield
servingsPrep
45 minCook
15 minReady
60 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
all-purpose flour
|
|
| ½ | teaspoon |
salt
|
|
| ⅓ | cup |
vegetable shortening
|
*
|
| 1 | tablespoon |
vegetable shortening
|
|
| 3 | tablespoons |
water
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
all-purpose flour
|
|
| 2.5 | ml |
salt
|
|
| 79 | ml |
vegetable shortening
|
*
|
| 15 | ml |
vegetable shortening
|
|
| 45 | ml |
water
|
|
Directions
Combine flour and salt. Cut in shortening until mix resembles cornmeal.
Add water until mix forms small pea shaped crumbs. (add water slowly). Form mix into a ball.
Roll to a thickness of about ⅛ inch place in pie pan and poke holes in bottom with a fork.
Bake at 425℉ (220℃) f. for 15 minutes.
note: fill with snow cream filling or fill with your favorite filling.
snow cream pie filling 1 small box - instant pudding 1 cup milk 8 oz sour cream Mix all ingredients, at slow speed for 1 minute. Place in baked pie shell.
