Pie Crust With Vinegar And Egg
2017-04-28 11:33:24
Nutrition Facts
Serving Size
554g
Amount Per Serving
Calories 2796
Calories from Fat 1875
% Daily Value *
Total Fat 212g
326%
Saturated Fat 53g
266%
Trans Fat 27g
Polyunsaturated Fat 60g
Monounsaturated Fat 86g
Cholesterol 186mg
62%
Sodium 1854mg
77%
Total Carbohydrates 191g
64%
Dietary Fiber 7g
27%
Sugars 1g
Protein 32g
Vitamin A
5%
Vitamin C
0%
Calcium
7%
Iron
22%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- 2 cups (500 ml) All purpose flour
- 3/4 tsp. (3 ml) Salt
- 1 cup (250 ml) Crisco All Vegetable Shortening (1 stick)
- 1 Egg
- 2 Tablespoons (30 ml) Cold Water Cold
- 1 Tablespoon (15 ml) Whit Vinegar
Instructions
- Combine flour and salt in mixing bowl.
- Cut room temperature shortening into flour with pastry blender or two knives until mixture resembles course crumbs.e
- Beat egg, water and vinegar together to blend.
- Pour all of the liquid over flour mixture.
- Stir with fork until mixture is moistened.
- 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.
- Roll each portion of dough separately.
- Dust rolling pin and work surface lightly with flour.
- Roll dough to a uniform thickness using a spoke fashion from centre to edge with light even strokes, if dough sticks dust lightly with flour.
- Roll to a circle about 1 inch larger than upside down pie plate.
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