Directions:
- Stir the flour and salt together.
- Cut in the lard with a pastry blender or 2 knives until the shortening is in pea size pieces.
- In a measuring cup, combine the egg and vinegar.
- Add enough cold water to make one cup.
- Stir the liquid into the flour mixture, adding just enough to make the dough cling together.
- Stir the water in with a wooden spoon until mixed thoroughly, then gather the dough into a ball, and separate into 6 portions.
- Cover and refrigerate for one hour, you can chill overnite, covered, providing you leave it at room temp for 15 mins before rolling.
- Lightly flour surface and roll into circles, then pat the dough into pie pans, following pie recipes. Be careful not to stretch the dough.
- This is also a good dough for tarts, but you will want to roll the dough a little thicker than you would for pies.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1549.03 Kcal (6485 kJ) | ||
| Calories from fat | 535.56 Kcal | ||
| % Daily Value* | |||
| Total Fat | 59.51g | 92% | |
|---|---|---|---|
| Cholesterol | 40.92mg | 14% | |
| Sodium | 1182.91mg | 49% | |
| Potassium | 199.4mg | 4% | |
| Total Carbs | 334.81g | 112% | |
| Sugars | 56.69g | 227% | |
| Dietary Fiber | 5.16g | 21% | |
| Protein | 29.96g | 60% | |
| Iron | 13.3mg | 74% | |
| Calcium | 264.8mg | 26% | |
| Amount Per 100 g | |||
| Calories | 436.2 Kcal (1826 kJ) | ||
| Calories from fat | 150.81 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.76g | 92% | |
|---|---|---|---|
| Cholesterol | 11.52mg | 14% | |
| Sodium | 333.11mg | 49% | |
| Potassium | 56.15mg | 4% | |
| Total Carbs | 94.28g | 112% | |
| Sugars | 15.96g | 227% | |
| Dietary Fiber | 1.45g | 21% | |
| Protein | 8.44g | 60% | |
| Iron | 3.7mg | 74% | |
| Calcium | 74.6mg | 26% | |
* 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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