You are here

Fullproof Pie Shells

the.instructor's picture
  All purpose flour 4 Cup (64 tbs)
  Sugar 1 Tablespoon
  Salt 2 Teaspoon
  Shortening 3⁄4 Cup (12 tbs)
  Egg 1
  Cold water 1⁄2 Cup (8 tbs)
  Cider vinegar 1 Tablespoon

In a large bowl, combine the flour, sugar and salt; cut in shortening until crumbly.
Whisk the egg, water and vinegar; gradually add to flour mixture, tossing with a fork until dough forms a ball.
Divide into four portions.
Cover and refrigerate for at least 1 hour.
On a lightly floured surface, roll out each portion of dough to fit a 9-in.pie plate.
Transfer pastry to pie plates.
Trim pastry to 1/2 in.beyond edge of plate; flute edges.
Fill or bake shells according to recipe directions.

Recipe Summary

Difficulty Level: 

Rate It

Your rating: None
Average: 4.2 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3312 Calories from Fat 1445

% Daily Value*

Total Fat 164 g251.7%

Saturated Fat 40.7 g203.7%

Trans Fat 20.2 g

Cholesterol 211.5 mg70.5%

Sodium 3967.5 mg165.3%

Total Carbohydrates 397 g132.4%

Dietary Fiber 13.5 g54%

Sugars 16.8 g

Protein 58 g115.9%

Vitamin A 4.9% Vitamin C

Calcium 11% Iron 134.9%

*Based on a 2000 Calorie diet

Fullproof Pie Shells Recipe