EGG IN PIE CRUST RECIPES
FLAKY VINEGAR EGG PIE CRUST RECIPE - FOOD.COM
This goes back many years it is one of the better pie pastry recipes, the vinegar and the egg works magic to create a flakey easy to work with pastry! :)
Total Time 15 minutes
Prep Time 15 minutes
Yield 1-2 pie crusts
Number Of Ingredients 6
Steps:
- In a bowl, mix together the salt and flour.
- With a pastry blender, cut in cold shortening until the size of peas.
- In a small cup, beat egg with a fork, add in the vinegar and water; whisk until well blended.
- Add the water/egg mixture gradually to the flour mixture.
- Shape into ball.
- Refrigerate 1 or more hours.
- Roll out dough, use for 2 (8" pie crust) OR 1 large deep dish pie crusts.
Nutrition Facts : Calories 4157.5, FatContent 315.9, SaturatedFatContent 90.8, CholesterolContent 186, SodiumContent 1825.1, CarbohydrateContent 286.5, FiberContent 10.1, SugarContent 1.2, ProteinContent 45
QUICHE (SOUTHERN EGG PIE) RECIPE | ALLRECIPES
This is a pseudo Southern take on a quiche.
Provided by Bryan Hale
Categories Breakfast and Brunch Eggs Quiche
Total Time 1 hours 30 minutes
Prep Time 30 minutes
Cook Time 1 hours 0 minutes
Yield 1 (9 inch) quiche
Number Of Ingredients 11
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Heat butter in a large skillet over medium heat. Saute onion until soft. Add sausage, and cook until evenly brown. Drain, crumble, and set aside.
- In a medium bowl, whisk together eggs, Ranch dressing and milk. Stir in shredded cheese. Season with hot sauce, salt, pepper and sugar.
- Spread sausage mixture in the bottom of crust. Cover with egg mixture, and shake lightly to remove air, and to level contents.
- Bake in preheated oven for 15 to 20 minutes. Reduce heat to 350 degrees F (175 degrees C), and bake 45 to 50 minutes, or until filling is puffed and golden brown. Remove from oven, prick top with a knife, and let cool 10 minutes before serving.
Nutrition Facts : Calories 718 calories, CarbohydrateContent 19.3 g, CholesterolContent 213.4 mg, FatContent 60.9 g, FiberContent 0.5 g, ProteinContent 22.5 g, SaturatedFatContent 23.3 g, SodiumContent 1450.6 mg, SugarContent 4.1 g
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This recipe comes from author, Jocelyn Adams of Grandbaby Cakes.
From southernliving.com
Reviews 4.5
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Reviews 4.5
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