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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 8-9 inch crusts 261g Recipe makes 4 8-9 inch crusts) |
||
| Calories 1271 | ||
| Calories from Fat 829 | (65%) | |
| Amount Per Serving | %DV | |
| Total Fat 92.2g | 141% | |
| Saturated Fat 26.4g | 132% | |
| Monounsaturated Fat 27.1g | ||
| Polyunsaturated Fat 34.0g | ||
| Trans Fat 0.0g | ||
| Cholesterol 52mg | 17% | |
| Sodium 692mg | 28% | |
| Potassium 151mg | 4% | |
| Total Carbohydrate 96.8g | 32% | |
| Dietary Fiber 3.4g | 13% | |
| Sugars 1.5g | ||
| Protein 14.5g | 28% | |
Ingredients
- 4 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 3/4 cups vegetable shortening
- 1 egg
- 1 teaspoon cider vinegar
- 1/2 cup ice water
Directions
1
In a large mixer bowl combine the flour, baking powder, salt and sugar.2
Add the shortening and beat until mixture is crumbly, about 2 minutes.3
In a small bowl beat the egg well and add the vinegar and water.4
Pour over flour and beat until well combined, about 1 minute. Form dough into 4 balls, wrap in plastic and refrigerate overnight. - - - - - - - - - - - - - - - - - -
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Featured Reviews for This Recipe
From: sage femme
On Oct 25, 2008
Easiest pie crust I've ever made. I subbed butter for 3/4 c of the shortening. I also added 1 T of sugar. Worked well for both a sweet pie and a chicken pot pie. Froze well and was easy to work with after defrosting. I'll use this again - so nice to get four pie crusts out of one recipe!
From: Valerie Eveland
On Nov 19, 2001
This is the easiest recipe for Pie crust ever! I have been using this for about 10 years with one modification to it. In place of the cider vinegar you can use Lemon juice and the crust is really flaky. Valerie Eveland
From: Robyn from the desert
On Jan 5, 2007
I used this to make green chile apple pie and then again for an apple pecan pie. It's very good! It's not overly flaky and it's just moist enough. I will use this one for every pie I make. I actually find it's easier to work with if I don't chill it. I just sprinkle with flour before rolling with a rolling pin. TIP: I lightly cover my pies with foil and then pull them out 15 minutes short of being finished, brush them with egg white and sprinkle Demerara Cane Sugar on the top and let it finish cooking.
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