Directions:
- Mix together flour and salt.
- Cut in lard with pastry blender or 2 knives until the shortening is in pea sized pieces.
- In a 1 cup measure, combine vinegar and egg. Add water to bring to 1 cup. Gradually stir liquid mixture into dry mixture. Add only enough water to make dough cling together.
- Gather into a ball and divide into 3 portions (for 3 double crust pies) or 6 portions (for single crust pies).
- Roll out each portion on a lightly floured surface. If dough is sticking, refrigerate 30 minutes to 1 hour. Transfer rolled out dough to pie plate. Trim and flute shells or crust and bake according to your recipe.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 3329.34 Kcal (13939 kJ) | ||
| Calories from fat | 2091.49 Kcal | ||
| % Daily Value* | |||
| Total Fat | 232.39g | 358% | |
|---|---|---|---|
| Cholesterol | 297.25mg | 99% | |
| Sodium | 2363.74mg | 98% | |
| Potassium | 398.8mg | 8% | |
| Total Carbs | 261.47g | 87% | |
| Dietary Fiber | 10.31g | 41% | |
| Protein | 37.24g | 74% | |
| Iron | 3.9mg | 22% | |
| Calcium | 65.8mg | 7% | |
| Amount Per 100 g | |||
| Calories | 549.44 Kcal (2300 kJ) | ||
| Calories from fat | 345.16 Kcal | ||
| % Daily Value* | |||
| Total Fat | 38.35g | 358% | |
|---|---|---|---|
| Cholesterol | 49.06mg | 99% | |
| Sodium | 390.09mg | 98% | |
| Potassium | 65.81mg | 8% | |
| Total Carbs | 43.15g | 87% | |
| Dietary Fiber | 1.7g | 41% | |
| Protein | 6.14g | 74% | |
| Iron | 0.6mg | 22% | |
| Calcium | 10.9mg | 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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