Delicious and flaky
Source: Pioneer Woman Cooks Dinnertime
1. In a large bowl, gradually work the butter into the flour using a pastry cutter until the mixture resembles coarse crumbs.
2. In a small bowl, beat the egg with a fork and pour it into the flour mixture, stirring gently. Add the cold water, vinegar, and salt. Stir together gently until all of the ingredients are incorporated.
3. Divide the dough in half and place each portion in a plastic bag. Using a rolling pin, slightly flatten each ball of dough ( about 1/2 inch thick) to make rolling easier later. Seal the bags and place them in the freezer until you need them. ( if you will be using the dough immediately, it's still a good idea to put them in the freezer for 15 to 20 minutes to chill.)
Makes 8 small pot pie crusts. If the dough is in the freezer longer than 20 minutes it takes a while for it to become workable. Roll dough between plastic wrap for easier rolling.
I found I needed to add about 2 - 3 more tablespoons of water.
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Serving Size: 1 Serving (64g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 179 | ||
Calories from Fat: 10 (6%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.1g | 1 % | |
Saturated Fat 0.3g | 1 % | |
Monounsaturated Fat 0.3g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 26.4mg | 8 % | |
Sodium 161.2mg | 6 % | |
Potassium 58.3mg | 2 % | |
Total Carbohydrate 35.6g | 10 % | |
Dietary Fiber 1.3g | 5 % | |
Sugars, other 34.3g | ||
Protein 5.6g | 8 % | |
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: 179
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