Directions:
- With pastry blender combine flour, salt& Crisco until mixture resembles course meal.
- In small bowel mix egg, vinegar& milk.
- Add to flour mixture and mix only until dough holds together in a ball.
- Refrigerate 1 hour.
- Roll out on floured wax paper or pastry cloth.
- Turn onto lightly greased pie plate.
- Trim to a 1 inch overhang and flute edge.
- To bake, punch all over with fork and bake at 400 for 11 minutes or until lightly golden brown.
- *Freezeswell.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 365.86 Kcal (1532 kJ) | ||
| Calories from fat | 19.69 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.19g | 3% | |
|---|---|---|---|
| Cholesterol | 46.88mg | 16% | |
| Sodium | 609.07mg | 25% | |
| Potassium | 147.59mg | 3% | |
| Total Carbs | 72.33g | 24% | |
| Sugars | 0.96g | 4% | |
| Dietary Fiber | 2.81g | 11% | |
| Protein | 11.57g | 23% | |
| Iron | 1.2mg | 7% | |
| Calcium | 44.9mg | 4% | |
| Amount Per 100 g | |||
| Calories | 285.48 Kcal (1195 kJ) | ||
| Calories from fat | 15.36 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.71g | 3% | |
|---|---|---|---|
| Cholesterol | 36.58mg | 16% | |
| Sodium | 475.25mg | 25% | |
| Potassium | 115.17mg | 3% | |
| Total Carbs | 56.44g | 24% | |
| Sugars | 0.75g | 4% | |
| Dietary Fiber | 2.19g | 11% | |
| Protein | 9.03g | 23% | |
| Iron | 0.9mg | 7% | |
| Calcium | 35mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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