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Flaky Vinegar Egg Pie Crust Recipe

Unlock the secret to effortlessly flaky pie crust! This heirloom recipe uses the magic of vinegar and egg to create a tender, easy-to-handle pastry that's perfect for both single-crust and double-crust pies. Say goodbye to tough, dry pie crusts and hello to melt-in-your-mouth deliciousness! This recipe is a game-changer for pie lovers of all skill levels.

Prep Time 20 mins
Cook Time 15 mins
Calories 4157.5 kcal
Protein 90g
Rating 4.2 (20 Reviews)
Flaky Vinegar Egg Pie Crust 33

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Flaky Vinegar Egg Pie Crust

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How to Make Flaky Vinegar Egg Pie Crust

  1. Whisk together 2 ½ cups all-purpose flour and 1 teaspoon salt in a large bowl.
  2. Cut in 1 cup cold vegetable shortening using a pastry blender or your fingers until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
  3. In a small bowl, whisk together 1 large egg, 1 tablespoon white vinegar, and 4 tablespoons ice water until well combined.
  4. Gradually add the wet ingredients to the dry ingredients, mixing gently with a fork until just combined. Do not overmix.
  5. Gather the dough into a ball, flatten slightly into a disc, wrap in plastic wrap, and refrigerate for at least 1 hour (or up to 3 days).
  6. On a lightly floured surface, roll out the dough to your desired thickness. Use for one 9-inch double-crust pie or two 9-inch single-crust pies.

Nutrition Information (Approximate per serving)

Sodium

76 g

Sugar

4g

Fat

454g

Carbs

95g

Recipe Tags (Choose a tag and find related recipes!)

15 Minutes Or Less Time To Make Course Preparation Pies And Tarts Desserts Crusts Pastry Dough 2 Dietary Number Of Servings