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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.

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

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