In a large bowl, with a pastry cutter, gradually work the crisco into the flour for about 3-4 minutes until it resembles coarse meal.
In a small bowl, beat an egg with a fork and then pour it into the flour/shortening mixture.
Add 5 tablespoons of cold water, 1 tablespoon of white vinegar and 1 teaspoon of salt. Stir together gently until all of the ingredients are incorporated.
Separate the dough into thirds. Form 3 evenly sized balls of dough and place each dough into a large Ziploc bag. Using a rolling pin, slightly flatten each ball of dough (about 1/2 inch thick) to make rolling easier late. Seal the bags and place them in the freezer until you need them. (If using immediately, leave in freezer for at least 15-20 minutes).
When ready for the crust, remove dough from the freezer and allow to thaw for 15 minutes.. On a floured suface roll the dough, starting at the center and working your way out. (Sprinkle some flour over top of the dough. If it's a bit too moist.) If the dough is sticking to the countertop use a metal spatula and carefully scrape it up and flip it over and continue rolling until it's about 1/2 inch larger in diameter than your pie pan.
With a spatula, lift the dough carefully from the surface of the counter into the pie pan. Gently press the dough against the corner of the pan. Go around the pie pan pinching and tucking the doug to make a clean edge.
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|Serving Size: 1 Serving (103g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 355 (68%)|
|Amt Per Serving||% DV|
|Total Fat 39.5g||53 %|
|Saturated Fat 15.7g||79 %|
|Monounsaturated Fat 17.3g|
|Polyunsanturated Fat 4.5g|
|Cholesterol 47.9mg||15 %|
|Sodium 604.5mg||21 %|
|Potassium 66.6mg||2 %|
|Total Carbohydrate 34.8g||10 %|
|Dietary Fiber 1.3g||5 %|
|Sugars, other 33.6g|
|Protein 5.4g||8 %|
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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: 521
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