Pot Pie Crust

Serves: 8
Total Calories: 211
Yield: 1 pie crust


3 cups flour
1 teaspoon salt
1/2 teaspoon baking powder
1/4 cup vegetable shortening
1 egg
2 tablespoons white wine vinegar
5 to 6 tablespoons cold water


Sift the flour with salt and baking powder into a mixing bowl. Use a pastry cutter to cut in shortening until well distributed. Beat egg with vinegar and 5 tablespoons of water. Add to the mixing bowl and blend quickly by hand until dough is smooth. Add more water if needed and handle dough as little as possible. Form by hand into a smooth ball. Wrap tightly in plastic and refrigerate for 2 hours to ease the handling.

On a lightly floured board, roll out dough to fit the casserole dish allowing an extra inch or two for fluting edges.

Nutritional Facts:

Serves: 8
Total Calories: 211
Calories from Fat: 58

This Pot Pie Crust recipe is from the Secrets from the White House Kitchens Cookbook. Download this Cookbook today.

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