Crisco All Vegetable Shortening 1.36 kg

Crisco

Crisco® no fail pie crustFor two double-crust pies and one pie shell (5 pie shells)**For 5 pie shells prepare as above, dividing dough into 5 equal portions. Wrap well then chill before use. Roll out as directed above. 5 cups (1250 ml) all purpose flour 1 1/2 tsp (7 ml) salt 1 lb (454 g) Crisco All Vegetable Shortening (2 1/3 cups/575 ml)1 egg1/2 cup (125 ml) cold water1 tbsp (15 ml) white vinegar 1. Combine flour and salt in mixing bowl. Cut room temperature shortening into flour with pastry blender or two knives until mixture is uniform and shortening resembles coarse crumbs.2. Beat egg, water and vinegar together to blend. Pour all the liquid over flour mixture. Stir with fork until mixture is moistened.3. Divide dough in half and shape into a ball. Flatten each into a circle about 4" (10 cm). Wrap and chill dough 15 minutes for easier rolling.4. Roll each portion of dough separately. Dust rolling pin and work surface lightly with flour. Roll dough to a uniform thickness in spoke fashion from centre to edge with light even strokes. If dough sticks, dust lightly with flour, roll to a circle about 1" (2.5 cm) larger than upside down pie plate. 5. Ease into pie plate without stretching. Repeat rolling with remaining pastry for top. Trim, flute and bake according to your filling recipe.

Soybean Oil, Hydrogenated Palm Oil, Modified Palm Oil, Mono And Diglycerides, Tbhq, Citric Acid.

For best results, use within one year of opening. Not intended for use as a spread. How to substitute Crisco® Shortening in your favourite recipes... 1 cup Crisco shortening = 1 cup margarine or butter

per 10 g

Calories 90	% Daily Value
Fat 10 g
Saturated 3 g	15 %
+ Trans
Polyunsaturated
Omega6
Omega3
Monounsaturated
Carbohydrate
Fibre
Sugars
SugarAlcohols
Protein
Cholesterol
Sodium
Potassium
Calcium
Iron