No Hassle Pie Crust
  • Minutes to Prepare:
  • Minutes to Cook:
  • Number of Servings: 24
Ingredients
3 cup Flour - Gold medal all purpose flour 48 tbsp Shortening, Crisco 1 tsp Salt 1 large Egg, fresh, whole, raw 0.333 cup (8 fl oz) Water, tap 0.333 tbsp Bragg Apple Cider Vinegar
Directions
Cut shortening into flour and salt, until it looks like fine gravel. The water needs to be COLD!! (really, the egg and vinegar should also be cold). Combine water, egg, vinegar (can use white vinegar but I usually use the Bragg's NACV) and add all at once into the flour mixture. Stir with a fork until flour is all wet. Roll out quickly on pastry cloth or waxed paper. Transfer into pie plate. Cut edges off a bit past the edge of pie plate, so as to form whatever decorative pie shell edging you like to use (fork pressed in, or the pinched finger "V" effect, etc.). Bake pie shell at 500 degrees F for 12 minutes or until brown. IF you are going to make a pie with a cooked filling, prick your pie shells first with a fork or tip of knife, etc, to prevent it from cracking and blowing up and making a mess. Makes three pie shells, using 9" pie, or if you have only 8" pie pans, then you'll have extra dough left over and can make a really pretty pie crust edging.

This is in the "Dessert" category, because SparkPeople doesn't give you many choices like that, but we have also used this same crust recipe to use when making a quiche or chicken pot pie that type of thing.

Serving Size: Three 9" pies, cut into 8 slices per pie (24 pieces) or could go smaller

Number of Servings: 24

Recipe submitted by SparkPeople user PROVERBS31JULIA.
Servings Per Recipe: 24
Nutritional Info Amount Per Serving
  • Calories: 273.5
  • Total Fat: 24.2 g
  • Cholesterol: 7.8 mg
  • Sodium: 100.1 mg
  • Total Carbs: 11.0 g
  • Dietary Fiber: 0.5 g
  • Protein: 1.8 g

Member Reviews



© 2024 SparkPeople, Inc. - Terms - Privacy