Mix flour and salt, cut in shortening to cornmeal consistency. In separate bowl, whisk egg, vinegar and water. Add to dry ingredients. Cover, refrigerate for 1/2 hour. Will keep up to a week in fridge.
Divide into 3 balls, roll out on lightly floured board. If for a shell, line pie pan, prick and bake in 400F oven for 15 minutes or until light brown.
Easy, pie crust that works every time!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Shell (213g)|
|Recipe Makes: 4 Crusts|
|Calories from Fat: 436 (49%)|
|Amt Per Serving||% DV|
|Total Fat 48.5g||65 %|
|Saturated Fat 19.1g||95 %|
|Monounsaturated Fat 21g|
|Polyunsanturated Fat 5.7g|
|Cholesterol 96mg||30 %|
|Sodium 27.5mg||1 %|
|Potassium 174.2mg||5 %|
|Total Carbohydrate 95.9g||28 %|
|Dietary Fiber 3.8g||15 %|
|Sugars, other 92.2g|
|Protein 15.1g||22 %|
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: 890
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