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But there are two much more important perks to using vinegar: it provides a little insurance against overworking the dough. And, that splash of vinegar will keep your dough from oxidizing and turning gray.
Essential rules of pie baking:
Keep your fat cold, and leave half of it in larger chunks, bigger than you think they should be.
Add liquid, but not too much.
Fold the dough to bring it together, and don't be anxious if it's a little crumbly, as long as it feels damp.
This is where overworking is a risk; as long as the dough is mostly holding together, you don't need to spend a lot of time kneading it.
Chill in disks with round, smooth edges. If you do, you'll get smooth edges when you roll it out.
Sift flour and salt
Cut in the shortening
Sprinkle the water and vinegar mix one tablespoon at a time until the dough can be formed into a ball
Roll into a 1/8 inch thick circle that is 1 inch larger than pie plate
Bake 450° 10-15 minutes
Prick with fork for most pies except for Apple and other fruit pies
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Serving Size: 1 (200g) | ||
Recipe Makes: Servings | ||
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Calories: 1133 | ||
Calories from Fat: 692 (61%) | ||
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Amt Per Serving | % DV | |
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Total Fat 76.9g | 103 % | |
Saturated Fat 30.7g | 153 % | |
Monounsaturated Fat 33.7g | ||
Polyunsanturated Fat 8.8g | ||
Cholesterol 42.4mg | 13 % | |
Sodium 2.5mg | 0 % | |
Potassium 133.4mg | 4 % | |
Total Carbohydrate 94.8g | 28 % | |
Dietary Fiber 3.4g | 13 % | |
Sugars, other 91.5g | ||
Protein 12.8g | 18 % | |
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: 1133
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