Directions:
- In a large bowl mix the flour, sugar, and salt.
- Add shortening and blend with a fork until crumbly or until pea-sized lumps form.
- In a small bowl beat together the water, vinegar, and egg.
- Add this to the flour mixture and stir until moistened.
- Divide the dough into 4 or 5 balls.
- Flatten these into circles and wrap each one in plastic wrap.
- Chill for a minimum of 45 minutes in the fridge.
- The dough can be stored up to 3 days in the fridge or kept in the freezer until needed...preferably no longer than 3 months.
- Bake as needed for 2 pies with double-crusts, or, 4 to 5 one-crust pies.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1288.34 Kcal (5394 kJ) | ||
| Calories from fat | 829.69 Kcal | ||
| % Daily Value* | |||
| Total Fat | 92.19g | 142% | |
|---|---|---|---|
| Cholesterol | 96.73mg | 32% | |
| Sodium | 1183.62mg | 49% | |
| Potassium | 151.28mg | 3% | |
| Total Carbs | 97.13g | 32% | |
| Sugars | 1.96g | 8% | |
| Dietary Fiber | 3.75g | 15% | |
| Protein | 14.13g | 28% | |
| Iron | 6.5mg | 36% | |
| Calcium | 29.5mg | 3% | |
| Amount Per 100 g | |||
| Calories | 485.14 Kcal (2031 kJ) | ||
| Calories from fat | 312.43 Kcal | ||
| % Daily Value* | |||
| Total Fat | 34.71g | 142% | |
|---|---|---|---|
| Cholesterol | 36.42mg | 32% | |
| Sodium | 445.7mg | 49% | |
| Potassium | 56.97mg | 3% | |
| Total Carbs | 36.57g | 32% | |
| Sugars | 0.74g | 8% | |
| Dietary Fiber | 1.41g | 15% | |
| Protein | 5.32g | 28% | |
| Iron | 2.4mg | 36% | |
| Calcium | 11.1mg | 3% | |
* 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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