1. Cut the shortening into the flour and salt. This can be done in a food processor but I use a traditional pastry blender. The shortening/flour mixture should be cut to about the size of small peas.
2 Mix the egg, ice water and vinegar until just mixed thoroughly.
3. Pour the liquid into the shortening/flour mixture and stir just until it is holding together.
4. Shape into 2 rounds. Chill until you are ready to use.
5. Roll out each round to fit your pie pan.
This recipe makes 2 pie crusts. Roll out on a lightly floured piece of plastic wrap. I used the wrap to turn the rolled pastry crust into the pie pan. Photo is of pie with this pastry.
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|Serving Size: 1 Serving (43g)|
|Recipe Makes: 16 Servings|
|Calories from Fat: 101 (54%)|
|Amt Per Serving||% DV|
|Total Fat 11.2g||15 %|
|Saturated Fat 4.4g||22 %|
|Monounsaturated Fat 4.9g|
|Polyunsanturated Fat 1.3g|
|Cholesterol 19.2mg||6 %|
|Sodium 6.7mg||0 %|
|Potassium 29.1mg||1 %|
|Total Carbohydrate 17.8g||5 %|
|Dietary Fiber 0.6g||3 %|
|Sugars, other 17.2g|
|Protein 2.8g||4 %|
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Calories per serving: 186
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