Rating: 3.5 stars
3 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
  • 3 Ratings
Suzy Verrier and Kai Jacob

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Recipe Summary

hands-on:
20 mins
total:
1 hr 20 mins
Yield:
Makes two 9-inch pie crusts
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a food processor (or in a large bowl, using a pastry blender, 2 crossed knives, or your fingertips), combine the flour, salt, butter, and shortening until the mixture is crumbly and the size of peas.

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  • Break the egg into a measuring cup and beat lightly; add the vinegar and enough cold water to measure 1/2 cup. Slowly add the egg mixture to the flour mixture and stir until a soft dough forms.

  • Divide in half. Shape each half into a flat disk and wrap in plastic. Refrigerate for at least 1 hour.

Nutrition Facts

calcium 12.5mg; 366 calories; calories from fat 61%; carbohydrates 30g; cholesterol 56.5mg; fat 25.2g; fiber 1.1g; iron 1.9mg; protein 4.9mg; saturated fat 10g; sodium 151.1mg.
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