I have used this recipe for years and don't know where it originated. It really "Never Fails." I use it on savory pies as well as sweet pies and even on cobblers.
1. Cut the shortening into the flour and salt. This can be done in a food processor but I use a traditional pastry blender. The shortening/flour mixture should be cut to about the size of small peas.
2 Mix the egg, ice water and vinegar until just mixed thoroughly.
3. Pour the liquid into the shortening/flour mixture and stir just until it is holding together.
4. Shape into 2 rounds. Chill until you are ready to use.
5. Roll out each round to fit your pie pan.
This recipe makes 2 pie crusts. Roll out on a lightly floured piece of plastic wrap. I used the wrap to turn the rolled pastry crust into the pie pan. Photo is of pie with this pastry.
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Serving Size: 1 Serving (43g) | ||
Recipe Makes: 16 Servings | ||
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Calories: 186 | ||
Calories from Fat: 101 (54%) | ||
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Amt Per Serving | % DV | |
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Total Fat 11.2g | 15 % | |
Saturated Fat 4.4g | 22 % | |
Monounsaturated Fat 4.9g | ||
Polyunsanturated Fat 1.3g | ||
Cholesterol 19.2mg | 6 % | |
Sodium 6.7mg | 0 % | |
Potassium 29.1mg | 1 % | |
Total Carbohydrate 17.8g | 5 % | |
Dietary Fiber 0.6g | 3 % | |
Sugars, other 17.2g | ||
Protein 2.8g | 4 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 186
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