Ingredients for Vinegar Pie Crust
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Vinegar Pie Crust? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Vinegar Pie Crust
- Whisk together 2 1/2 cups all-purpose flour, 1 tsp salt, and 1 cup (2 sticks) cold unsalted shortening using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- In a separate bowl, whisk together 1 large egg, 2 tbsp cold water, and 1 tbsp white vinegar.
- Make a well in the center of the flour mixture. Gradually pour in the wet ingredients, mixing gently until just combined. Be careful not to overmix.
- Divide the dough into four equal portions. Shape each portion into a disc, wrap in plastic wrap, and chill for at least 30 minutes before rolling out.
- Roll out each disc of dough on a lightly floured surface to your desired thickness and fit into your pie plates.
- Bake according to your pie recipe instructions or blind bake for 15-20 minutes at 375°F (190°C) before adding your filling.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
0g
Fat
13g
Carbs
3g
