You are here

Flaky Pie Crust

WholeFood.Chef's picture
  Whole wheat pastry flour 3 Cup (48 tbs)
  Sea salt 1⁄2 Teaspoon
  Unrefined corn germ oil 1⁄2 Cup (8 tbs)
  Egg 1
  Cider vinegar 1 Tablespoon
  Water 5 Tablespoon

Mix the flour and salt.
Mix the remaining ingredients together.
Make an indentation in the center of the flour and pour in the wet mixture.
Mix with a fork, then knead lightly.
Roll between waxed paper.
Place in oiled 9 inch pie tin.
For baked shell, prick with fork to avoid puffing and then bake 10 minutes at 425 Degree.
For other pies, partially bake the shell, then add filling and complete the baking.
For frozen crusts, place dough in pie tins, in freezer paper, and place in freezer.
Use within 4 to 6 weeks.

Recipe Summary

Difficulty Level: 

Rate It

Your rating: None
Average: 4 (20 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1807 Calories from Fat 1090

% Daily Value*

Total Fat 123 g188.8%

Saturated Fat 10.7 g53.7%

Trans Fat 0.4 g

Cholesterol 211.5 mg70.5%

Sodium 838.8 mg35%

Total Carbohydrates 151 g50.4%

Dietary Fiber 26.2 g104.8%

Sugars 0.4 g

Protein 26 g51.9%

Vitamin A 4.9% Vitamin C

Calcium 15.9% Iron 41.6%

*Based on a 2000 Calorie diet

Flaky Pie Crust Recipe