Desserts - Pie crust recipe with vinegar

Author: Margarita Mclelland  

Combine flour and salt in a large bowl. Cut in shortening until it resembles coarse crumbs. ... Mix egg, water, and vinegar together in a separate bowl. Pour into flour all at once and blend with a fork until dough forms into a ball. ... Wrap with plastic and chill in a refrigerator until ready to prepare.

It's so easy to roll out and produces a tender, flaky crust every time.—Ruth Gritter, Grand Rapids, Michigan Easy to Make Pie Crust that is flexible and pliable when rolling out. But the baking powder gives it “a little lift,” she said, which helps the butter and flour form flaky layers — like a biscuit.

Never-Fail Pie Crust

Even novice bakers who normally shy away from homemade pie pastry can't go wrong with this recipe. It's so easy to roll out and produces a tender, flaky crust every time.—Ruth Gritter, Grand Rapids, Michigan
Provided by: Taste of Home
Total time: 15 minutes
Prep time: 15 minutes
Yields: 2 servings
Number of ingredients: 5

Ingredients:

• 2 cups all-purpose flour
• 1 teaspoon salt
• 2/3 cup shortening
• 1/3 cup milk
• 1 tablespoon white vinegar

Nutrition:

• Calories: 133 calories
• Fat: 8g fat (2g saturated fat)
• Cholesterol: 1mg cholesterol
• Sodium: 150mg sodium
• Carbohydrate: 12g carbohydrate (1g sugars
• Fiber: 0 fiber)
• Protein: 2g protein.

How to cook:

1. Combine flour and salt in a bowl. Cut in shortening. Add milk and vinegar. Shape dough into a ball. Chill for 30 minutes. Divide dough in half. On a lightly floured surface, roll out each half to fit a 9-in. pie pan.

Notes: Flaky Vinegar Egg Pie Crust Recipe, 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 …

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crust with egg and vinegar pie crust with egg and vinegar pie crust recipe with vinegar

Pie Crust with Egg and Vinegar

Easy to Make Pie Crust that is flexible and pliable when rolling out. It creates a tender, flaky crust.
Provided by: Amy
Total time: 50 minutes
Cook time: 30 minutes
Prep time: 20 minutes
Yields: 2 servings
Number of ingredients: 7

Ingredients:

• 2 ounces (1/2 stick) Salted Butter (melted then cooled slightly)
• 1 large Egg (lightly beaten)
• 1/2 cup cold water
• 2 teaspoons apple cider vinegar
• 341 grams (2 1/2 cups + 3 Tablespoons ) all-purpose flour (I recommend Gold Medal)
• 1 1/2 teaspoons salt
• 170 grams (3/4 cup + 2 Tablespoons) shortening

Nutrition:

• Calories: 1612 kcal
• Carbohydrate: 130 g
• Protein: 21 g
• Fat: 112 g
• Saturated Fat: 37 g
• Trans Fat: 12 g
• Cholesterol: 154 mg
• Sodium: 1969 mg
• Fiber: 5 g
• Sugar: 1 g
• Unsaturated Fat: 68 g
• Serving Size: 1 serving

How to cook:

1. Whisk the lightly beaten egg, cold water, vinegar and cooled melted butter together (the butter should be room temperature or lukewarm at most, but not solidified). Stick this liquid in the freezer or fridge while you prepare the flour part of the dough so that it stays cold.
2. In a separate large bowl, whisk the flour and salt together. Add the shortening to the flour and use a pastry cutter to cut the shortening into the flour until the shortening is pea-sized or smaller.
3. Get your cold egg mixture from the fridge and whisk (it should feel very cold to the touch). If some of your butter has solidified, simply whisk it back into the mixture so that it is a uniform liquid.
4. Pour the cold egg mixture over the flour/shortening, and use a spatula to fold and combine the two mixtures just until it comes together into a dough and no flour remains. Do not overwork the dough. The dough will be sticky.
5. Refrigerate overnight if possible, or for at least 2 hours. Divide the dough in half and roll each out to 1/8 inch thickness to make two 9" crusts. I like to roll out the dough so that it is 4" larger than my pie pan, so that I have plenty of pie crust for the pan and the fluted edge.
6. Wrap and Freeze the pie shells until you are ready to bake them, or refrigerate at least 30 minutes before baking.
7. How to Blind Bake (partially bake) the Crust (for pies that will be baked again)
8. Preheat oven to 350 degrees
9. Bake the pie crust from cold (frozen crusts take about 15 minutes to thaw at room temperature).
10. Crumble a square of parchment so that it is flexible. Place the parchment in the cold pie crust and fill the pie shell to the top with ceramic pie weights (you can also use unbaked dried beans).
11. Bake on the bottom rack in a 350 degree oven for 10 minutes, then carefully add a pie shield so that the edge of the crust doesn't overbrown.
12. Keep the pie weights in the crust, and continue to bake the pie with the pie shield for 15-20 more minutes until the pie crust is close to fully baked (baking time will vary depending on the thickness of your crust and the pie tin you use). If the bottom of the crust has some under-baked areas, that is fine, as it will continue to bake when you bake it a second time with the filling. I recommend using a pie shield the entire time during your second bake of the pie.
13. Fully Baking a Pie Shell (for cream pies)
14. Follow the instructions above for Blind Baking a pie crust, but continue to bake for an additional 5-10 minutes until the bottom of the crust is completely baked and lightly golden--keep the pie shield on (baking time will vary depending on the thickness of your crust and the pie tin you use). I prefer to bake my pie shells with the pie weights in them the whole time to avoid shrinkage.

Notes: Flaky Vinegar Pie Crust, 1/2 tsp salt. 2 tsp apple cider vinegar. 6-10 tbsp ice water. In a large bowl, stir together flour, sugar and salt until …

Extra-Flaky Pie Crust

This easy, sturdy all-butter crust has one unorthodox ingredient in it: baking powder. Cheryl Day of Back in the Day Bakery in Savannah, Ga., learned to add a splash of apple cider vinegar to the dough from her grandmother; it helps the crust stay tender by preventing gluten from forming. But the baking powder gives it “a little lift,” she said, which helps the butter and flour form flaky layers — like a biscuit.
Provided by: Julia Moskin
Total time: 15 minutes
Yields: 2 servings
Cuisine: american
Number of ingredients: 7

Ingredients:

• 2 1/2 cups/320 grams unbleached all-purpose flour
• 1 tablespoon granulated sugar
• 1 teaspoon baking powder, preferably aluminum-free
• 1 teaspoon fine sea salt
• 1/2 cup/120 milliliters ice water
• 1 tablespoon cider vinegar
• 1 cup/225 grams cold unsalted butter (2 sticks), cut into 1-inch cubes

How to cook:

1. In a medium bowl, whisk together the flour, sugar, baking powder and salt; set aside.
2. In a measuring cup or a small bowl, combine the water and vinegar; set aside.
3. Gently toss the butter in the flour mixture until coated, then use a pastry blender to cut the butter into the flour. (You should have pieces of butter that range from sandy patches to pea-size chunks, with some larger bits as well.)
4. Drizzle in about half of the ice water mixture and stir lightly with a fork until the flour is evenly moistened and the dough starts to come together. If the dough seems dry, add a little more ice water, 1 to 2 tablespoons at a time. The dough will still look a bit shaggy at this point. If you grab a small piece of dough and press it slightly with your hand, it should mostly hold together.
5. Dump the dough out onto an unfloured work surface and gather it together into a tight mound. Using the heel of your hand, smear the dough a little at a time, pushing it away from you and working your way down the mass of dough to create flat layers of flour and butter. Gather the dough back together with a bench scraper, layering the clumps of dough on top of one another.
6. Repeat the process once or twice more; the dough should still have some big pieces of butter visible.
7. Cut the dough in half. Shape each piece into a disk and flatten it. Wrap the disks in plastic and put in the refrigerator for at least 1 hour, or overnight, to rest.
8. The dough can be stored for 3 days in the refrigerator or up to 1 month in the freezer. If making the dough in advance to freeze: Roll out the dough on a piece of parchment paper, then carefully roll it up in the parchment. Write the date on the parchment and pop into the freezer to firm up, about 30 minutes. Then wrap the crust securely in plastic wrap. Defrost the dough in the refrigerator overnight or thaw it on the kitchen counter for about 30 minutes before using.)
9. Use the dough for double-crust pie recipes or cut it into disks to prepare Berry Hand Pies.

Notes: Vinegar and Egg Crust Recipe, Step 1. In a large bowl, mix flour and salt. With a pastry blender, cut in the shortening until pea-sized. Advertisement. Step 2. Beat together egg, vinegar and water. Mix liquid with flour mixture, …

Vinegar and Egg Crust

This crust was used by Elsie Hack to win the 1978 Ohio State Fair pie baking contest. (It was wrapped around an apple pie.) Because the crust is very flaky when baked, it is a bit difficult to roll and handle, but well worth the effort.
Provided by: Allrecipes Member
Yields: 1 serving
Number of ingredients: 6

Ingredients:

• 3 cups sifted all-purpose flour
• 1 ¼ cups shortening
• ½ teaspoon salt
• 1 egg
• 2 teaspoons distilled white vinegar
• 5 tablespoons ice water

Nutrition:

• Calories: 154.2 calories
• Carbohydrate: 11.9 g
• Cholesterol: 7.8 mg
• Fat: 11 g
• Fiber: 0.4 g
• Protein: 1.9 g
• Saturated Fat: 2.8 g
• Sodium: 51.8 mg
• Sugar: 0.1 g

How to cook:

1. In a large bowl, mix flour and salt. With a pastry blender, cut in the shortening until pea-sized.
2. Beat together egg, vinegar and water. Mix liquid with flour mixture, using a fork, until mixture forms a ball (Note: add liquid one tablespoon at a time. You probably will not use all of it.)
3. Roll out on lightly floured pastry cloth with cloth covered roller.
4. Brush the crust with milk and sprinkle with sugar before baking.

Notes: PIE CRUST WITH VINEGAR AND LARD RECIPES, Steps: In a bowl, combine flour and salt. Cut in lard until mixture resembles coarse crumbs. Sprinkle in water, a tablespoon at a time, until pastry holds together. …