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    You are in: Home / Recipes / Flaky Vinegar Egg Pie Crust Recipe
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    Flaky Vinegar Egg Pie Crust

    Total Time:

    Prep Time:

    Cook Time:

    15 mins

    15 mins

    0 mins

    Kittencalskitchen's Note:

    This goes back many years it is one of the better pie pastry recipes, the vinegar and the egg works magic to create a flakey easy to work with pastry! :)

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    Ingredients:

    Yield:

    pie cru ...

    Units: US | Metric

    Directions:

    1. 1
      In a bowl, mix together the salt and flour.
    2. 2
      With a pastry blender, cut in cold shortening until the size of peas.
    3. 3
      In a small cup, beat egg with a fork, add in the vinegar and water; whisk until well blended.
    4. 4
      Add the water/egg mixture gradually to the flour mixture.
    5. 5
      Shape into ball.
    6. 6
      Refrigerate 1 or more hours.
    7. 7
      Roll out dough, use for 2 (8" pie crust) OR 1 large deep dish pie crusts.

    Browse Our Top Crusts/Pastry Dough Recipes

    Ratings & Reviews:

    • on November 18, 2007

      55

      I have used this crust recipe for about 65 years, and it never fails to be the best of the best ! ! ! I started using butter flavored shortening when it came on the market, that is the only thing I do not like the orginal recipe . Years ago when this first came out we all used LARD ~ YUCK NOW ! ! ! My grandmother first gave this recipe to me, so it's been around for at least 100 years . Not on this subject, but a little vinegar in your beans really helps the taste . grandma was always right . . .

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 09, 2007

      55

      so flaky and tasty. I usually avoid eating the crust of my pie but this one is so good. It also stays together well while rolling.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 19, 2011

      55

      We used butter flavored shortening as other reviewers had suggested and were so pleased! The dough needs to stay chilled to roll easily, it is quite forgiving and easy to use. Our pie was one of many at an annual party and the first to be eaten - devoured really - people were arguing over who got the take the left overs (the filling was another Kittencal recipe for beef pot pie)!

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (9)

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    Nutritional Facts for Flaky Vinegar Egg Pie Crust

    Serving Size: 1 (825 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 4157.4
     
    Calories from Fat 2843
    68%
    Total Fat 315.9 g
    486%
    Saturated Fat 90.8 g
    454%
    Cholesterol 186.0 mg
    62%
    Sodium 1825.0 mg
    76%
    Total Carbohydrate 286.5 g
    95%
    Dietary Fiber 10.1 g
    40%
    Sugars 1.2 g
    4%
    Protein 45.0 g
    90%

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