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Add a photoServings: 12
Ingredients
- 4 c. all-purpose flour
- 1 teaspoon baking pwdr
- 1 teaspoon salt
- 1 tbsp. sugar (optional)
- 1 1/4 c. shortening
- 1 egg, beaten
- 1 tbsp. vinegar
- 1/2 c. cool water
Directions
- Combine dry ingredients, cut in shortening till mix resembles coarse meal. Stir in remaining ingredients. Divide dough into 5 equal parts, shape each into a ball and wrap tightly. Chill. May be stored up to 2 weeks in refrigerator. Pastry for five 9 inch pies.
- Note: Pastry may be put into foil pie tins placed in freezer bags, put into locker taken out and used as regular pie crust, ready and handy for last minute pie if 2 crust separate with wax paper.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 79g | |
| Recipe makes 12 servings | |
| Calories 350 | |
| Calories from Fat 195 | 56% |
| Total Fat 22.13g | 28% |
| Saturated Fat 5.14g | 21% |
| Trans Fat 7.14g | |
| Cholesterol 16mg | 5% |
| Sodium 305mg | 13% |
| Potassium 50mg | 1% |
| Total Carbs 32.89g | 9% |
| Dietary Fiber 1.1g | 4% |
| Sugars 1.19g | 1% |
| Protein 4.77g | 8% |
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