Place flour and salt and shortening in large bowl and cut with pastry blender until the size of peas. In a small bowl combine the water, vinegar and egg and blend thoroughly. Add quickly to flour mixture and stir with a fork until mixture begins to come together. Then, use hands to form into a ball. Immediately wrap in waxed paper and let rest while preparing filling.
To make filling put the berries, sugar, flour and cinnamon in a large bowl and gently stir.
Preheat oven to 450 degrees. Take 1/3 of pie dough and rollout for bottom crust. Put filling in the pie dough. Now us another 1/3 of dough and make top crust. Roll under edges and crimp fluted edge. Spred the buttermilk over the top of the crust to moist but not wet. Sprinkle lightly with sugar. Cut a design for vent holes. Bake 10 minutes at 450 degrees then reduce heat to 350 and bake about 30 to 40 minutes more or until crust in lightly brown. Cool on pie rack and serve warm with vanilla ice cream.
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|Serving Size: 1 Serving (184g)|
|Recipe Makes: 8|
|Calories from Fat: 244 (44%)|
|Amt Per Serving||% DV|
|Total Fat 27.1g||36 %|
|Saturated Fat 10.6g||53 %|
|Monounsaturated Fat 11.7g|
|Polyunsanturated Fat 3.3g|
|Cholesterol 37.7mg||12 %|
|Sodium 10.4mg||0 %|
|Potassium 197.3mg||5 %|
|Total Carbohydrate 70.6g||21 %|
|Dietary Fiber 5.6g||22 %|
|Sugars, other 65g|
|Protein 8g||11 %|
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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: 558
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