Try this Vinegar Pie Crust recipe, or contribute your own.
Suggest a better descriptionCombine flour and salt. Work in shortening until mixture is consistency of cornmeal. Beat egg lightly. Add water and stir, then add vinegar. Blend into flour mixture to form soft dough. Gather dough into ball. Cut in halves. Flour board well and roll each half into circle 1 inch larger than pie pan. Fit into pan and flute edges. Makes 2 (9-in.) pastry shells
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Serving Size: 1 Serving (359g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 1632 | ||
Calories from Fat: 812 (50%) | ||
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Amt Per Serving | % DV | |
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Total Fat 90.2g | 120 % | |
Saturated Fat 35.6g | 178 % | |
Monounsaturated Fat 39.1g | ||
Polyunsanturated Fat 10.6g | ||
Cholesterol 153.6mg | 47 % | |
Sodium 41.4mg | 1 % | |
Potassium 312.3mg | 8 % | |
Total Carbohydrate 173.8g | 51 % | |
Dietary Fiber 6.9g | 27 % | |
Sugars, other 167g | ||
Protein 26.7g | 38 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1632
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