Mix dry ingredients. Cut lard and butter into dry mixture with pastry blender until crumbly—no loose flour remaining. Beat together vinegar, egg, and water and add to dry ingredients, tossing lightly until thoroughly mixed. Divide dough into 5-6 portions shaped like 1 inch thick disks. Chill 1/2 hour. Roll into crusts.
TIPS: Use floured pastry cloth and a cloth sock over the rolling pin. Roll from the center out in all directions..Freeze disks & thaw
individually for future pie crusts..For a golden top crust, brush with egg & water mixture..Sprinkle with sugar for fruit pies.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Crust (124g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 646 (98%)|
|Amt Per Serving||% DV|
|Total Fat 71.8g||96 %|
|Saturated Fat 35.3g||176 %|
|Monounsaturated Fat 26.3g|
|Polyunsanturated Fat 5.8g|
|Cholesterol 258.2mg||79 %|
|Sodium 846.3mg||29 %|
|Potassium 54.7mg||1 %|
|Total Carbohydrate 0.3g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0.3g|
|Protein 4.5g||6 %|
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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: 660
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