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Recipe Summary

bake:
20 mins at 375°
bake:
10 mins at 425°
Yield:
3 single crusts
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Ingredients

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Directions

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  • In a large bowl combine the flour and salt. Cut in the shortening until mixture resembles cornmeal.

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  • In a small bowl combine water, vinegar, and egg. Add egg mixture, a tablespoon at a time, to flour mixture, tossing to form a soft dough. Divide dough into thirds. Shape each portion into a ball. Wrap each ball in waxed paper. Cover; chill for 3 to 24 hours.*

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  • Roll out each portion into a 12-inch circle. Ease into a 9-inch pie plate. Trim to 1/2 inch beyond edge of plate. Flute edge.

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  • For a baked pie shell, line pastry with double thickness of heavy-duty foil. Bake in a 425 degree F oven 10 minutes. Reduce oven to 375 degree F. Bake 20 minutes or until golden. Makes 3 single crusts.

*

To roll out the piecrust immediately, use a well-floured surface.

Nutrition Facts

1067 calories; total fat 71g; saturated fat 18g; cholesterol 71mg; sodium 799mg; carbohydrates 88g; fiber 3g; protein 14g; vitamin a 1215IU; vitamin c 4mg; calcium 81mg; iron 7mg.

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