Directions:
- In a large bowl combine flour and salt.
- With pastry blender or two knives cut in shortening until mixture resembles coarse meal with a few larger pea-sized pieces.
- In a measuring cup, using a fork, beat egg with vinegar.
- Add enough cold water to make 1 cup; mix well.
- Drizzle into flour mixture a bit at a time, mixing in with a fork, until dough looks evenly moistened and holds together when pressed between fingers. (The recipe says you may not need to use all of the liquid; I always do and then add up to another third of a cup of water to get it to the moisture level I like).
- Divide dough into 6 equal balls.
- The recipe says to wrap each ball in plastic wrap and chill for at least 30 minutes before using. I often make it in advance to this stage; it can be stored in the fridge for up to 2 days. If you’re not going to use all the pastry, this is the point where I freeze the extra.
- Roll on a lightly floured surface. I usually let it warm up a bit, otherwise it’s too crumbly from being cold. Each ball makes 1 single pie crust; 2 balls makes a double-crust or lattice-crust pie. When I made the butter tarts the other day I had 6 balls of dough and made 4 dozen butter tarts. Somehow 24 hours later they’re all gone.
- For the filling beat the egg, add the brown sugar and beat again.
- Add the water, vanilla and butter.
- Add the raisins.
- Drop mixture into tart shells to almost half-full.
- Bake in a 450 degree Fahrenheit oven for about 15 minutes. Check times and keep a close eye on them. I bake mine at 425 degrees Fahrenheit for 10 minutes, but I have a really wonky oven that I detest, lol!
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1410.75 Kcal (5907 kJ) | ||
| Calories from fat | 776.09 Kcal | ||
| % Daily Value* | |||
| Total Fat | 86.23g | 133% | |
|---|---|---|---|
| Cholesterol | 120.94mg | 40% | |
| Sodium | 818.87mg | 34% | |
| Potassium | 423.38mg | 9% | |
| Total Carbs | 144.71g | 48% | |
| Sugars | 35.66g | 143% | |
| Dietary Fiber | 5.36g | 21% | |
| Protein | 14.41g | 29% | |
| Vitamin C | 1.4mg | 2% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 2.7mg | 15% | |
| Calcium | 67.3mg | 7% | |
| Amount Per 100 g | |||
| Calories | 491.36 Kcal (2057 kJ) | ||
| Calories from fat | 270.31 Kcal | ||
| % Daily Value* | |||
| Total Fat | 30.03g | 133% | |
|---|---|---|---|
| Cholesterol | 42.12mg | 40% | |
| Sodium | 285.21mg | 34% | |
| Potassium | 147.46mg | 9% | |
| Total Carbs | 50.4g | 48% | |
| Sugars | 12.42g | 143% | |
| Dietary Fiber | 1.87g | 21% | |
| Protein | 5.02g | 29% | |
| Vitamin C | 0.5mg | 2% | |
| Iron | 0.9mg | 15% | |
| Calcium | 23.4mg | 7% | |
* 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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