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Wheat Pie Crust with Egg


In a chilled bowl mix together the flour, salt and nutmeg.

Break up chilled shortening and cut into flour mixture with a fork or a pastry blender until there are pea-sized pieces of dough.

In a small bowl whisk together the egg, vinegar and 1 tablespoon of water. Slowly add to dough and blend with fork. Do not overwork; blend until just mixed and dough holds together.

Divide dough into two equal pieces of dough and form into round mounds. Let rest for about 15-20 minutes in refrigerator.

Remove from refrigerator and allow to stand for 10-15 minutes; roll out onto a floured work surface or between 2 pieces of waxed paper (lifting paper frequently).

Makes two 9-inch pie crust (16 slices).

Wheat Pie Crust with Egg


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Products Used in this Recipe

Baking Aids
Sea Salt

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Flours & Meals
Whole Wheat Pastry Flour

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