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Vinegar and Egg Crust
- 3 cups sifted all-purpose flour
- 1 1/4 cups shortening
- 1/2 teaspoon salt
- 1 egg
- 2 teaspoons distilled white vinegar
- 5 tablespoons ice water
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|Serving Size 1/24 of a recipe|
|Amount Per Serving|
|Total Fat 11g|
|Saturated Fat 2.8g|
|Total Carbohydrate 11.9g|
|Dietary Fiber 0.4g|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|