Directions:
- Cut flour, salt, sugar and half of Crisco together until crumbly, then cut remainder of Crisco in until size of peas; set aside.
- Put vinegar in a 2 quart liquid measuring cup.
- Fill to 2 1/2 cup mark with cold water.
- Add eggs and beat with fork.
- Drizzle over dry ingredients; stir with fork.
- Turn onto lightly floured board and knead approximately 5 times, until no longer sticky .
- Divide by 1/2-3/4 cup measure.
- Roll out on a lightly floured surface, using as little flour as possible and handling as little as possible.
- Bake empty shells at 400°F for 10-12 minutes on the bottom rack of the oven.
- Cooking pies on the bottom rack of the oven will help prevent over browning of the top and soggy crusts on the bottom.
- This dough freezes extremely well; simply flatten divided dough into a disk and put into a Ziploc bag, removing all air; thaw in fridge and roll out as directed.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 2864.91 Kcal (11995 kJ) | ||
| Calories from fat | 935.93 Kcal | ||
| % Daily Value* | |||
| Total Fat | 103.99g | 160% | |
|---|---|---|---|
| Cholesterol | 136.4mg | 45% | |
| Sodium | 10095.84mg | 421% | |
| Potassium | 1110.53mg | 24% | |
| Total Carbs | 424.66g | 142% | |
| Sugars | 10.62g | 42% | |
| Dietary Fiber | 48.96g | 196% | |
| Protein | 58.89g | 118% | |
| Iron | 25.9mg | 144% | |
| Calcium | 1145.6mg | 115% | |
| Amount Per 100 g | |||
| Calories | 392.45 Kcal (1643 kJ) | ||
| Calories from fat | 128.21 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.25g | 160% | |
|---|---|---|---|
| Cholesterol | 18.68mg | 45% | |
| Sodium | 1382.99mg | 421% | |
| Potassium | 152.13mg | 24% | |
| Total Carbs | 58.17g | 142% | |
| Sugars | 1.45g | 42% | |
| Dietary Fiber | 6.71g | 196% | |
| Protein | 8.07g | 118% | |
| Iron | 3.5mg | 144% | |
| Calcium | 156.9mg | 115% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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