Estimated Nutrition (whole recipe, rough)
Counts 3 of 4 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Pie | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 cup flour
- 1 cup sugar
- 1 teaspoon butter
- two small pies
- 2 tnliles
Directions
Pastry : — 1 cup flour and Vi t-iip butter ; chop together until but- ter is in pieces size of peas ; use enough ice water to make dough hang together in crumbs ; handle with a fork ; place mixture on board and press together with rolling pin; fold in three and press out again ; repeat this and then roll to the size of your pan. Tins will be enough for two small pies ; cover your pan ; prick well with SI fork and bake ; fill with fresh or canned pineapple . If too juicy thicken with cornstarch and add a spoon butter before putting in crust "When cold, whip y^ cup of cream stiff; sweeten and cover the pie. i\Irs. J. R. Drum.
RED RASPBERRY PIE
1 pt. berries, 1 cup sugar, 2 tnliles])ooiis Hour and 1 teaspoon butter; use any rich crust; line your pie plate; sprinkle half th.^ sugar and flour in bottom ; put in berries and the other half on top, dotting on butter last thing; put on top crust and bake. All berry pies can be made in the same way. Mrs. C J. Reese.