Pie Dough
Mark Boughton Photography / styling: Teresa Blackburn
- Yield: 2 13" pie crusts servings
- Prep: 20 mins
- Cook: 0 mins
This is my mom's pie dough recipe (or a portion of it). She makes three times the amount below and freezes 10 pie crusts for later. This recipe is scaled back to yield 2 (9-inch) pastry crusts.
Ingredients
- 3cups all-purpose flour
- 1teaspoon salt
- 1cup vegetable shortening
- 1-- egg
- 1tablespoon sugar
- 3/4teaspoon vinegar
- -- Cold water
Instructions
- Combine flour and salt. Add shortening and cut it into the flour mixture using a pastry blender, two knives or your fingers, until mixture resembles coarse meal.
- Combine egg, sugar, vinegar and enough cold water to make 1/2 cup. Pour over flour mixture.
- Using a fork, mix just enough to combine. Form into 2 balls, wrap each in plastic wrap, and refrigerate until needed.
- To roll chilled dough, sprinkle a minimum amount of flour on work surface and with a rolling pin roll into a 13-inch circle.
- Fold dough into quarters and transfer to baking pan. Unfold. Press into bottom and sides of pan. Proceed with recipe.
Recipe by Chef Chris Koetke
Nutritional Info *per serving
- Calories 1650
- Glycemic Load 4
- Fat 107g
- Saturated Fat 27g
- Polyunsaturated Fat 30g
- Monounsaturated Fat 43g
- Cholesterol 95mg
- Sodium 1210mg
- Potassium 240mg
- Carbohydrate 150g
- Fiber 5g
- Sugars 7g
- Protein 23g
- Trans Fat 13g
- Vitamin A 2%
- Vitamin C 0%
- Calcium 4%
- Iron 50%
