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Name: Pie Crust
Prep time: 20 min
Cook time: 30 min
Total time: 20 min
Yield: 24
Cuisine: not set
Ingredients: 3 cups All purpose flour; 3 teaspoons White sugar; 1 teaspoon Salt; 1 cup Crisco; 1 tablespoon white vinegar; 1/3 cup Ice water plus( 2Tablespoons of ice water); 1 large egg

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INGREDIENTS

3 cups All purpose flour
3 teaspoons White sugar
1 teaspoon Salt
1 cup Crisco
1 tablespoon white vinegar
1/3 cup Ice water plus( 2Tablespoons of ice water)
1 large egg

INSTRUCTIONS

Blend flour, sugar and salt together in a large bowl. Using pastry blender or fork, cut crisco into flour mixture until most of the small pieces of shortening are about the size of small peas, Stir often while cutting the shortening into the flour mixture so that the shortening is distributed evenly through the flour mixture. Set aside. In a small bowl beat the egg then stir in the ice cold water making sure not to add any ice pieces into the bowl. Add the vinegar to the egg and water mixture and mix well. Add the liquid to the flour mixture and mix well. It's ok to use your hands if needed to mix in the remaining small amount of flour into the dough. Make a large ball with the dough using your hands. Using a butter knife cut dough into 2 equal size pieces then make each piece of dough into another round ball of dough. Flatten each dough ball slightly with your hands then wrap each piece of dough in it's own piece of wax paper. Chill in refrigerator at least 45 minutes. Can keep in the refrigerator for 2 to 3 days if needed. When ready to use roll out the dough using a lightly floured rolling pin with dough on top of a lightly floured sheet of parchment paper. This recipe make 2 crusts. If you need one crust makes 2 pies.

NOTES

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Pie Crust

3 cups All purpose flour
3 teaspoons White sugar
1 teaspoon Salt
1 cup Crisco
1 tablespoon white vinegar
1/3 cup Ice water plus( 2Tablespoons of ice water)
1 large egg

Blend flour, sugar and salt together in a large bowl. Using pastry blender or fork, cut crisco into flour mixture until most of the small pieces of shortening are about the size of small peas, Stir often while cutting the shortening into the flour mixture so that the shortening is distributed evenly through the flour mixture. Set aside. In a small bowl beat the egg then stir in the ice cold water making sure not to add any ice pieces into the bowl. Add the vinegar to the egg and water mixture and mix well. Add the liquid to the flour mixture and mix well. It's ok to use your hands if needed to mix in the remaining small amount of flour into the dough. Make a large ball with the dough using your hands. Using a butter knife cut dough into 2 equal size pieces then make each piece of dough into another round ball of dough.  Flatten each dough ball slightly with your hands then wrap each piece of dough in it's own piece of wax paper. Chill in refrigerator at least 45 minutes. Can keep in the refrigerator for 2 to 3 days if needed. When ready to use roll out the dough using a lightly floured rolling pin with dough on top of a lightly floured sheet of parchment paper. This recipe make 2 crusts. If you need one crust makes 2 pies.

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Nutrition

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Serving Size: 1 Serving (27g)
Recipe Makes: 24 Servings

Calories: 138
Calories from Fat: 80 (58%)

Amt Per Serving		% DV

	Total Fat 8.9g	12 %
	Saturated Fat 3.5g	18 %
	Monounsaturated Fat 3.9g
	Polyunsanturated Fat 1g
Cholesterol 13.6mg		4 %
Sodium 3.2mg		0 %
Potassium 19.5mg		1 %
Total Carbohydrate 12.2g		4 %
	Dietary Fiber 0.4g	2 %
	Sugars, other 11.8g
Protein 1.9g		3 %
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.

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Calories per serving: 138

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