Nutritional Info

Nutrition Facts

Serving Size 1 (103g)

Calories 325
Calories from Fat 121 (37%)
Amount Per Serving %DIV
Total Fat 13.5g 21%
Saturated Fat 5.1g 26%
Monounsaturated Fat 6g
Polyunsaturated Fat 2.4g
Trans Fat 0.0g
Cholesterol 411.2mg 137%
Sodium 191.6mg 8%
Potassium 115.4mg 2%
Total Carbohydrate 36.4g 12%
Dietary Fiber 1.1g 5%
Sugars 0.4g
Protein 11.5g 23%

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Recipe Description
Double crust pes can be filled with a wide variety of meats, vegetables and fruits. This is a great crust for pot pies, or a tempting dessert your Grandma would appreciate.
Prep time
1 hr 15 min
Cook time
0 min
Ready In
1 hr 15 min


Serves Tool

Serves To:USMetric
2 1/2 Cup(c)  all purpose flour
1/3 Cup(c)  sugar
1/2 Teaspoon(t)  salt
12 Tablespoon(T)  cold unsalted butter, cut into bits
2 Tablespoon(T)  cold vegetable shortening
1   large egg yolk
1 Teaspoon(t)  pure vanilla extract
3 Tablespoon(T)  ice water


In a large bowl, stir together the flour, sugar and salt. Add the butter and shortening to the flour mixture. With a pastry blender or fork, blend the butter and shortening into the flour until the mixture resembles small crumbs. In a small bowl, beat together the egg yolk, vanilla, and 3 tablespoons of the water. Pour the mixture over the flour and stir with a fork. Scoop up some of the mixture with your hand and rapidly squeeze it until it holds together. Repeat with the rest of the dough until the ingredients hold together and can be formed into a ball. If the mixture seems too dry and crumbly, add a teaspoon or so of cold water. Gather the dough into two disks, one twice as large as the other. Wrap each disk in plastic wrap. Refrigerate 1 hour up to overnight.

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Double Crust Pastry
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