Stir sugar, salt and baking powder into flour. Cut the shortening in (do not cream it).
Mix egg yolk, vinegar and water. Pour into a well made in the flour and mix.
Beat egg white until stiff but not dry and fold into dough. Mix well.Shape into a ball and sprinkle with flour. Wrap tightly andrefrigerate. Cut off what you need and freeze rest.
I find if I sprinkle with flour roll it once and then refold on self itrolls out very easily. Sprinkle board and rolling pin with flour. Saveleft overs. They can be rerolled and still be flaky.
I use parchment paper under and over the pastry to reduce sticking. Flour surface and dough well before rolling.
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|Serving Size: 1 Crust (579g)|
|Recipe Makes: 2 Crusts|
|Calories from Fat: 1885 (65%)|
|Amt Per Serving||% DV|
|Total Fat 209.4g||279 %|
|Saturated Fat 104.5g||522 %|
|Monounsaturated Fat 75.2g|
|Polyunsanturated Fat 17.2g|
|Cholesterol 410.1mg||126 %|
|Sodium 3272.6mg||113 %|
|Potassium 484.8mg||13 %|
|Total Carbohydrate 229.3g||67 %|
|Dietary Fiber 9.1g||37 %|
|Sugars, other 220.1g|
|Protein 29.8g||43 %|
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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: 2913
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