Zutaten für Never Fail Pie Crust Ii
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Zubereitung von Never Fail Pie Crust Ii
- Crack one large egg into a liquid measuring cup.
- Add cold water to the measuring cup until you reach the 1 cup mark.
- Stir in 1 tablespoon of white vinegar.
- Combine 2 1/2 cups all-purpose flour, 1 teaspoon salt, and 1 cup (2 sticks) cold unsalted butter, cut into small pieces, in a food processor. Pulse until the mixture resembles coarse crumbs.
- With the food processor running, gradually add about 1/4 cup of the egg-water-vinegar mixture. Process until the dough just begins to clump together. Do not over-process.
- Turn the dough out onto a lightly floured surface, form it into a disc, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes (or up to 2 days).
- On a lightly floured surface or between two sheets of plastic wrap, roll out the dough to your desired thickness.
- Carefully transfer the dough to your pie plate. Trim and crimp the edges.
Nutrition Information (Approximate per serving)
Sodium
49 g
Sugar
2g
Fat
145g
Carbs
43g
