Estimated Nutrition (whole recipe, rough)
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3 cups flour (plus a little more for kneading)
- 1 teaspoon salt
- ½ cup cold water
- 1 egg
- 1 egg white
- 1 teaspoon vinegar
- 3 tablespoons shortening
Directions
In a bowl, beat the water, egg, egg white and vinegar together.
Set aside.
In a separate bowl, mix together the 3 cups of flour and salt.
Cut the shortening into the flour mix with a pastry blender or two butter knives.
Make a well in the center of the flour mix and pour the liquid ingredients from the first bowl into the center.
Mix the wet and dry ingredients with a fork until it becomes stiff.
Turn the dough out onto a lightly floured surface.
Knead it just until all the flour is incorporated and the dough is smooth.
Wrap the dough in plastic and refrigerate for at least 1 hour, but never more than 24 hours.