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Add a photoServings: 12
Ingredients
- 5 c. all purpose flour
- 1 teaspoon baking pwdr
- 1 egg
- 1 teaspoon salt
- 2 1/2 c. solid shortening
Directions
- Mix flour, salt and baking pwdr, cut in shortening till mix is a cornmeal texture. In a one c. measure, beat together vinegar and egg. Then fill to the one c. mark with cool tap water. Mix together flour and vinegar/egg mix. It will be sticky.
- Divide into 4 or possibly 5 pcs. Working on a very well floured board, roll out a piece of dough to fit a nine inch pan. Roll to about 1/8th inch thickness and 2 to 3 inches wider than your pan. Roll out equal size for top crust.
- For one crust pies and for pies requiring unbaked shells, crimp edge, refrigerate30 to 45 min, then follow recipe.
- For pies requiring partially baked or possibly baked shells, press a square of aluminum foil against the dough and bake in preheated 425 degree oven for 6 min. Remove foil and bake 6 min longer, till light brown for partially baked crust; 12 min longer for a crust which will get cooled and filled.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 99g | |
| Recipe makes 12 servings | |
| Calories 572 | |
| Calories from Fat 385 | 67% |
| Total Fat 43.58g | 54% |
| Saturated Fat 10.12g | 40% |
| Trans Fat 14.27g | |
| Cholesterol 16mg | 5% |
| Sodium 305mg | 13% |
| Potassium 61mg | 2% |
| Total Carbs 39.77g | 11% |
| Dietary Fiber 1.4g | 5% |
| Sugars 0.17g | 0% |
| Protein 5.84g | 9% |
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