Vinegar Pie Crust Recipe
This easy and reliable Vinegar Pie Crust recipe from Love With Recipes will become your go-to for creating tender, flaky pies. Perfect for both sweet and savory fillings, this classic crust incorporates a touch of vinegar, ensuring a dough that’s simple to handle and bakes beautifully every time.
Ingredients
Here’s what you’ll need to craft this delightful pie crust:
| Ingredient | Quantity |
|---|---|
| All-purpose flour | 3 cups |
| Egg | 1 large |
| White vinegar | 1 tablespoon |
| Salt | 1 teaspoon |
| Shortening (cold) | 8 ounces |
| Sugar (optional, for top) | 2 teaspoons |
| Milk (optional, for top) | 1 tablespoon |
Nutritional Information (Per recipe yield: 1 pie)
| Nutrient | Amount |
|---|---|
| Calories | 3,475.9 |
| Total Fat | 239 g |
| Saturated Fat | 59.7 g |
| Cholesterol | 211.5 mg |
| Sodium | 2,405.6 mg |
| Total Carbohydrates | 286.6 g |
| Dietary Fiber | 10.1 g |
| Sugars | 1.4 g |
| Protein | 45 g |
Instructions
Follow these detailed steps for a perfectly flaky crust every time:
Step 1: Prepare the Liquid Mixture
- In a medium-sized bowl, beat the egg until smooth and slightly frothy.
- Add the white vinegar, water, and salt to the beaten egg. Stir until well combined. Set aside.
Step 2: Cut Shortening into Flour
- In a large mixing bowl, measure out the flour.
- Add the cold shortening to the flour. Using a pastry blender or your fingertips, cut the shortening into the flour until the mixture resembles coarse crumbs.
Tip: Work quickly to keep the shortening cold, as this helps create a tender crust.
Step 3: Combine and Form the Dough
- Gradually pour the liquid mixture into the flour-shortening blend. Stir gently with a fork or your hands until the dough begins to come together.
- Form the dough into a ball. Avoid overworking it, as this can make the crust tough.
- Wrap the dough in plastic wrap and refrigerate for at least 30 minutes. This resting time allows the gluten to relax and makes the dough easier to roll out.
Step 4: Roll Out the Dough
- On a floured surface, divide the chilled dough into two equal portions.
- Roll out the first portion into a circle large enough to fit your pie dish. Gently transfer the rolled dough into the dish, pressing it lightly to fit. Trim any overhanging edges.
- Roll out the second portion of dough for the top crust, ensuring it’s slightly larger than the diameter of the pie dish.
Step 5: Assemble the Pie
- Fill the bottom crust with your desired pie filling. For this recipe, a classic apple pie filling works wonderfully, but any filling will do.
- Carefully place the top crust over the filling. Trim and seal the edges by pinching or crimping them with a fork.
- For a golden, slightly sweet finish, brush the top crust with a bit of milk and sprinkle with sugar.
Step 6: Bake the Pie
- Preheat your oven according to your filling recipe. Baking times will vary depending on the filling used. For a fruit pie, bake at 375°F (190°C) for approximately 45–60 minutes, or until the crust is golden and the filling is bubbling.
- Allow the pie to cool slightly before serving.
Tips for Success
- Keep It Cool: Ensure all your ingredients, especially the shortening, remain cold throughout the process. This helps achieve that coveted flaky texture.
- Don’t Skip the Resting Time: Refrigerating the dough is essential for easy rolling and preventing shrinkage during baking.
- Customize Your Crust: Add a sprinkle of cinnamon or nutmeg to the dough for sweet pies or a dash of black pepper for savory ones.
With its foolproof method and versatile nature, this Vinegar Pie Crust is the perfect foundation for all your pie-making adventures. From tangy apple to savory pot pies, you can trust this crust to deliver exceptional results every time!
