Pie Crust for 2 9"
Combine the flour and sugar, adding up to 2 teaspoons salt if desired.
cut in butter and shortening until the size of peas.
combine 2T ice water with the egg and vinegar and add to flour mixture one tablespoon at a time. Add enough for the dough to begin to follow the fork around the bowl, adding additional ice water as needed.
Knead dough lightly and divide into 2 flattened balls. Place in refrigerator, well wrapped, for at least 20 minutes.
2 balls of 17oz each for deep dish pie or split into 3 for one 9" and 2 small 7" pies: 16oz/9oz/9oz
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Serving Size: 1 Serving (168g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 599 | ||
Calories from Fat: 11 (2%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.2g | 2 % | |
Saturated Fat 0.4g | 2 % | |
Monounsaturated Fat 0.5g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 52.9mg | 16 % | |
Sodium 1761.7mg | 61 % | |
Potassium 21mg | 1 % | |
Total Carbohydrate 150.1g | 44 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 150.1g | ||
Protein 1.6g | 2 % | |
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: 599
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