Makes 2 @ 10" crusts
6 @ 6" crusts
Cut fat into 1/2" cubes and put in freezer to chill. Mix water and vinegar and chill.
Mix flour, salt, sugar.
Add half the fat to the flour and blend until coarse like cornmeal.
Add remaining fat and blend until pea sized chunks of fat.
Add water/vinegar and blend with fork. Should squeeze together as a dough.
Form into two flattened balls and chill in fridge for at least a 1/2 hour before rolling out.
Use schmaltz for chicken pot pie crust
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (463g)|
|Recipe Makes: Servings|
|Calories from Fat: 33 (2%)|
|Amt Per Serving||% DV|
|Total Fat 3.7g||5 %|
|Saturated Fat 0.6g||3 %|
|Monounsaturated Fat 0.3g|
|Polyunsanturated Fat 1.5g|
|Cholesterol 0mg||0 %|
|Sodium 1173.7mg||40 %|
|Potassium 402.3mg||11 %|
|Total Carbohydrate 286.2g||84 %|
|Dietary Fiber 10.1g||41 %|
|Sugars, other 276.1g|
|Protein 38.7g||55 %|
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: 1365
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