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Butterless pie crust
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Butterless pie crust
Mama Chouinard is native from Gaspésie, Quebec. She shares he recipe with passion and love.
Butterless pie crust
| Prep time: 15 to 20 minutes |
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| Cooking time: About 1h depending on recipe |
| Servings or yield: 4 doughs |
| Difficulty level: Easy |
| 2 cups of flour |
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| ¾ cup vegetable fat (Crisco) |
| 6 to 8 tablespoons of cold water, approximately |
| 1 egg |
| 1 teaspoon of white vinegar Pinch of salt |
Preparation
Mix vinegar and water, add egg in vinegar-water and mix well.
In a bowl, mix flour and salt. Add vegetable fat and break fat with had, amalgamate with flour.
Progressively add egg mixture and mix well. Squeeze and work the dough until firm.
Form a ball. Cooking: in oven at 350 °F about 1h. If you don’t use it right away, keep in refrigerator.
Tips, Tricks + Culinary ideas
Preparation steps
1 - Mix vinegar and water.
2 - Add egg in vinegar-water and mix well.
3 - In a bowl, mix flour and salt.
4 - Add vegetable fat.
5 - Break fat with had, amalgamate with flour.
6 - Progressively add egg mixture.
7 - Mix well.
8 - Add the rest of egg mixture.
9 - Squeeze until dough becomes firm, add water if needed, a spoonful at a time, just until the mixture holds when pressed between fingers.
10 - Form a ball or 2 discs. Cooking: in oven at 350 °F about 1h. If you don’t use it right away, keep in refrigerator.
