No Bake Egg
Description
This classic pie crust recipe delivers the perfect balance of flakiness and tenderness, essential for both sweet and savory pies. Made with simple pantry staples like all-purpose flour, vegetable shortening, and cold butter, this dough creates a rich, buttery flavor profile. The addition of ice water helps keep the fats cold, ensuring those desirable flaky layers. Whether you are making a fruit-filled dessert or a hearty pot pie, this versatile crust is the foundation of a home-style meal. It requires no special equipment beyond a food processor or pastry cutter and yields a dough that is easy to roll and handle.Ingredients
Directions
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In a small bowl, lightly beat the egg with a fork until combined.
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Add enough ice water to the beaten egg to measure a total of 1/4 cup liquid.
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In a food processor bowl, combine the flour, salt, vegetable shortening, and cold butter pieces.
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Pulse the machine on and off quickly about 10 times, until the mixture resembles coarse meal with some pea-sized fat pieces remaining.
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With the machine running, gradually pour in the egg and ice water mixture through the feed tube.
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Process just until the dough begins to clump together; do not overmix or the dough will become tough.
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Turn the dough out onto a sheet of waxed paper or plastic wrap and knead briefly by hand to form a smooth ball.
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Divide the dough in half and pat each portion into a 6-inch disk.
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Wrap each disk separately in plastic wrap and refrigerate for at least 1 hour before rolling.
Nutrition Facts
Servings 4 cups
- Amount Per Serving
- Calories 938.1kcal
- % Daily Value *
- Total Fat 45.0g70%
- Saturated Fat 18.6g93%
- Cholesterol 78.9mg27%
- Sodium 48864.9mg2037%
- Total Carbohydrate 114.2g39%
- Dietary Fiber 4.1g17%
- Sugars 0.6g
- Protein 16.8g34%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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