Pie Crust
Recipe: #20932
September 11, 2015
Categories: Desserts, No Eggs, Vegetarian, Flour, Pies, Kosher Dairy, more
"Crust for 2 crust pie or you can freeze some for later. Recipe source: Sift (Fall 2015)"
Original is 2 servings
Ingredients
Nutritional
- Serving Size: 1 (277.7 g)
- Calories 1118.3
- Total Fat - 72.9 g
- Saturated Fat - 44.8 g
- Cholesterol - 287.2 mg
- Sodium - 1215.7 mg
- Total Carbohydrate - 98.8 g
- Dietary Fiber - 3.4 g
- Sugars - 3.6 g
- Protein - 17.2 g
- Calcium - 56.7 mg
- Iron - 2 mg
- Vitamin C - 0 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
In a mixing bowl whisk together the dry ingredients (flour - salt) and using two knives or a pastry blender cut in the butter until it is worked in but the butter still stays in small chunks.
Step 2
In a separate small bowl or cup whisk together half the egg, water and vinegar and pour into the flour mixture; mix until the dough comes together.
Step 3
Divide the dough into two disks 1 inch thick. Wrap tightly in plastic wrap and chill for at least one hour before rolling.
Step 4
You can use the other half of the egg to brush the top crust of the pie.
Tips
No special items needed.
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