No Bake Egg

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.

Cuisine: Global

Courses: Desserts

Difficulty: Intermediate

Servings: 4

Calories: 938.1

Dietary: Vegetarian

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

1 Egg
2 1/2 Cups all-purpose flour
1/2 Teasopon salt
1/2 cup Vegetable shortening
4 Tablespoons cold butter, cut into small pieces
1/4 cup Ice water

Directions

1
In a small bowl, lightly beat the egg with a fork until combined.
2
Add enough ice water to the beaten egg to measure a total of 1/4 cup liquid.
3
In a food processor bowl, combine the flour, salt, vegetable shortening, and cold butter pieces.
4
Pulse the machine on and off quickly about 10 times, until the mixture resembles coarse meal with some pea-sized fat pieces remaining.
5
With the machine running, gradually pour in the egg and ice water mixture through the feed tube.
6
Process just until the dough begins to clump together; do not overmix or the dough will become tough.
7
Turn the dough out onto a sheet of waxed paper or plastic wrap and knead briefly by hand to form a smooth ball.
8
Divide the dough in half and pat each portion into a 6-inch disk.
9
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.

Keywords: pie crust, dough, flaky, butter, shortening, flour, baking, homemade, pastry, dessert base, pie shell, vegetarian

Read it online: https://www.chefs-mate.com/recipe/no-bake-egg-50/