Flaky Vinegar Egg Pie Crust
Master the art of homemade pies with this Flaky Vinegar Egg Pie Crust recipe—your secret weapon for perfectly tender, ultra-flaky crusts every time. Crafted with a balanced blend of cold butter and shortening, this dough delivers the perfect mix of richness and structure. The addition of a splash of white vinegar and a whole egg not only makes the dough easier to handle but also ensures a tender, golden-brown finish. With just 20 minutes of prep time, this versatile crust is ideal for both sweet and savory pies. Make ahead, refrigerate, and use it to elevate your next pie recipe to bakery-level perfection. Perfect for pie enthusiasts and beginner bakers alike!
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 1 cup Unsalted butter (cold, cubed)
- 0.5 cup Shortening (cold, cubed)
- 1 tablespoon Granulated sugar
- 1 teaspoon Salt
- 1 teaspoon White vinegar
- 1 piece Egg (large)
- 5 tablespoons Ice water
Instructions
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, and salt.
Add the cold, cubed butter and shortening to the dry ingredients. Using a pastry cutter or your fingers, work the fats into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
In a small bowl, beat the egg and whisk in the white vinegar and 3 tablespoons of ice water.
Pour the egg mixture over the flour mixture and gently mix with a fork until the dough comes together. If the dough feels too dry, add an additional 1–2 tablespoons of ice water, one tablespoon at a time, until the dough holds together when pressed.
Turn the dough out onto a lightly floured surface. Divide it into two equal portions and shape each portion into a disk. Wrap each disk tightly in plastic wrap.
Refrigerate the dough for at least 1 hour or up to 2 days to allow it to firm up and hydrate.
When ready to use, roll the chilled dough out on a floured surface into your desired thickness, rotating and lightly flouring as needed to prevent sticking.
Use as directed in your pie recipe. Bake according to the specific pie’s instructions.
Nutrition Facts
Calories |
3973 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 319.7 g | 410% | |
| Saturated Fat | 153.6 g | 768% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 703 mg | 234% | |
| Sodium | 2469 mg | 107% | |
| Total Carbohydrate | 242.2 g | 88% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 13.9 g | ||
| Protein | 39.3 g | 79% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 119 mg | 9% | |
| Iron | 15.0 mg | 83% | |
| Potassium | 444 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
