Vinegar Pie Crust
Master the art of flaky, tender pastry with this classic Vinegar Pie Crust recipe. This foolproof crust combines the richness of butter, the flakiness of shortening, and a surprising touch of white vinegar, which ensures a delicate texture that’s easy to roll out and handle. With just a few simple ingredients—flour, salt, sugar, and egg—this recipe comes together in minutes, making it perfect for both sweet and savory pies. The vinegar acts as a secret weapon to prevent the development of excess gluten, resulting in a beautifully supple dough that bakes into golden perfection. Whether you're crafting a fruit-filled masterpiece or a creamy custard pie, this versatile crust will elevate your baking to new heights. Refrigerate the dough for optimal texture and flavor, then roll it out to create the base of your next delicious creation! Ideal for beginners and pie-making pros alike, this easy pie crust recipe is destined to become a staple in your baking repertoire.
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 1 cup unsalted butter
- 0.5 cup shortening
- 0.5 teaspoon salt
- 1 tablespoon granulated sugar
- 1 tablespoon white vinegar
- 6 tablespoons ice water
- 1 large egg
Instructions
In a large mixing bowl, whisk together the all-purpose flour, salt, and granulated sugar until evenly combined.
Cut the unsalted butter and shortening into small cubes and add them to the flour mixture. Using a pastry cutter or your fingers, work the fats into the flour until the mixture resembles coarse crumbs with pea-sized pieces of butter.
In a small bowl, beat the egg and mix in the white vinegar and 6 tablespoons of ice water. Stir until fully combined.
Gradually add the wet mixture to the dry ingredients, stirring with a fork until the dough just starts to come together. Add a touch more ice water, 1 tablespoon at a time, if the dough is too dry.
Turn the dough out onto a lightly floured surface. Divide it into two equal portions and shape each into a flat disk. Wrap each disk tightly in plastic wrap and refrigerate for at least 1 hour, or up to 2 days.
When ready to use, roll out the dough on a lightly floured surface to fit your pie dish. Proceed with your desired pie recipe.
Nutrition Facts
Calories |
1904 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 147.7 g | 189% | |
| Saturated Fat | 73.9 g | 369% | |
| Polyunsaturated Fat | 13.6 g | ||
| Cholesterol | 351 mg | 117% | |
| Sodium | 533 mg | 23% | |
| Total Carbohydrate | 125.2 g | 46% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 6.8 g | ||
| Protein | 20.5 g | 41% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 59 mg | 5% | |
| Iron | 6.4 mg | 36% | |
| Potassium | 194 mg | 4% | |
*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.
