Pie Crust Pastry – a delicious recipe with egg, water, flour, salt, vegetable shortening, cold unsalted butter. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In a measuring cup, lightly beat the egg.
2
Add enough of the ice water to measure 1/2 cup.
3
In a large bowl, combine the flour, salt, shortening and butter.
4
Rub or cut the fat into the flour until the mixture resembles coarse meal.
5
Pour the liquid into the dry ingredients and stir the mixture into the dough.
6
Turn the dough onto a sheet of waxed paper and knead briefly into a smooth ball.
7
Divide the the dough in half, pat each piece into a smooth 6-inch disk, wrap separately in plastic wrap and refrigerate for 1 hour.
8
(If the pastry is made a day ahead, let it sit at room temperature for 10 minutes or so to prevent it from cracking when you roll it out.)
409
kcal
Calories
15
g
Fat
57
g
Carbs
11
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1 egg, 4 to 6 tablespoons water, 2 1/2 cups all-purpose flour, 1/2 teaspoons salt, and more.
Yes, Pie Crust Pastry falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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