Wheat Pie Crust with EggContributed by: Bob's Red Mill Natural Foods
Directions
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). |
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