Jean’s (never Fail) Pie Crust
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Bake-shoppe, Pies & past | 1 | Servings | |
INGREDIENTS
| 3 | c | Flour |
| 1 | t | Salt |
| 1 1/2 | c | Spry, *see note |
| 1 | Egg | |
| 1 | t | Vinegar |
| 5 | T | Water |
INSTRUCTIONS
Bill's Note: Spry is a brand of shortening long gone from the market shelves. Substitute your favorite shortening. Mix flour, salt and shortening with blender, leave fairly coarse. Beat egg, vinegar and water. Add to flour mixture a little at a time. Toss with fork until all is added. Quickley form three firm balls of dough and roll on a pastry cloth or between sheets of waxed paper. HINT FOR AN EXTRA GOOD PIE CRUST: When making pie crust substitute orange juice for water. This gives the crust an extra added flavor. Source: Recipes Out of This World Women of St. Agnes Catholic Church Charleston, WV 1969 billspa@icanect.net Recipe by: Mary Hacala Posted to Bakery-Shoppe Digest by "Bill Spalding" <billspa@icanect.net> on Apr 13, 1998
A Message from our Provider:
“Give Satan an inch and he’ll be a ruler.”
Nutrition (calculated from recipe ingredients)
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Calories: 1437
Calories From Fat: 74
Total Fat: 8.4g
Cholesterol: 186mg
Sodium: 2406.6mg
Potassium: 473.4mg
Carbohydrates: 286.5g
Fiber: 10.1g
Sugar: 1.2g
Protein: 45g