Serves: 8
Total Calories: 211
Yield: 1 pie crust
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.
This Pot Pie Crust recipe is from the Secrets from the White House Kitchens Cookbook. Download this Cookbook today.
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