Directions:
- In a food processor, pulse the flour with the sugar and salt. Add the butter and pulse until the mixture resembles coarse meal. Add the egg yolk and pulse until a crumbly dough forms.
- Turn the dough out onto a lightly floured surface; knead 3 times until it just comes together. Pat the dough into two disks. Wrap in plastic and refrigerate for at least 30 minutes or overnight.
- On a lightly floured work surface, roll each disk out to a 12-inch round. Fit each round into a 9-inch glass pie plate. Trim the overhang to 1 inch and fold the edge under itself, then crimp decoratively. Refrigerate until firm.
- Make Ahead: The dough can be frozen for 1 month. The pie shells can be refrigerated overnight.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 2180.38 Kcal (9129 kJ) | ||
| Calories from fat | 1089.62 Kcal | ||
| % Daily Value* | |||
| Total Fat | 121.07g | 186% | |
|---|---|---|---|
| Cholesterol | 457.91mg | 153% | |
| Sodium | 768.25mg | 32% | |
| Potassium | 621.16mg | 13% | |
| Total Carbs | 241.59g | 81% | |
| Sugars | 2.45g | 10% | |
| Dietary Fiber | 7.5g | 30% | |
| Protein | 30.56g | 61% | |
| Vitamin A | 1.4mg | 47% | |
| Iron | 3.7mg | 20% | |
| Calcium | 206.8mg | 21% | |
| Amount Per 100 g | |||
| Calories | 479.05 Kcal (2006 kJ) | ||
| Calories from fat | 239.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 26.6g | 186% | |
|---|---|---|---|
| Cholesterol | 100.61mg | 153% | |
| Sodium | 168.79mg | 32% | |
| Potassium | 136.47mg | 13% | |
| Total Carbs | 53.08g | 81% | |
| Sugars | 0.54g | 10% | |
| Dietary Fiber | 1.65g | 30% | |
| Protein | 6.71g | 61% | |
| Vitamin A | 0.3mg | 47% | |
| Iron | 0.8mg | 20% | |
| Calcium | 45.4mg | 21% | |
* 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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