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    You are in: Home / Recipes / My Favorite Vinegar Pie Crust Recipe
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    My Favorite Vinegar Pie Crust

    Total Time:

    Prep Time:

    Cook Time:

    8 mins

    8 mins

    0 mins

    ketchupqueen's Note:

    I won't eat any other kind; my grandma, mom, and aunt make this, and until I was 11, I didn't know there WAS another kind. Good both in desserts (sprinkle top with sugar for a two-crust pie) and main dishes (really good with pot pie). Don't go substituting for the shortening, unless you use lard. Lard and shortening are 100% fat, while butter and margarine are only 80% fat. It won't work right, trust me. To freeze, flatten individual crusts into discs about 1/2 to 3/4 inch thick, wrap in waxed paper, and freeze in airtight freezer bags with all the air squeezed out. To defrost, let sit out, don't do it in the fridge or it'll get too dry. It doesn't have to completely defrost before you use it; just start rolling as it's starting to soften and it'll speed the process. Makes 4 pie crusts (enough for 4 one-crust pies or 2 two-crust pies). Also good for pasties, turnovers, etc.

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    Ingredients:

    Yield:

    pie cru ...

    Units: US | Metric

    • 3 cups flour
    • 1 teaspoon salt
    • 1 1/4 cups shortening
    • 1 tablespoon white vinegar
    • 5 tablespoons ice water (put water with ice in a bowl before you start cooking and spoon it out with a Tbsp. to measure)
    • 1 egg

    Directions:

    1. 1
      Mix salt with flour.
    2. 2
      With pastry cutter or fork and knife, cut shortening into flour mixture until the mixture resembles coarse crumbs. Make sure there are no large pieces left.
    3. 3
      Add egg and knead in just until mixed.
    4. 4
      Quickly add vinegar and ice water all at once.
    5. 5
      Knead until dough is a cohesive, homogenous ball that just begins to pull away from sides. (Flour hands if necessary.).
    6. 6
      Divide into four equal balls for immediate use or to freeze. If it's a warm day, you may need to chill the dough just a few minutes to make it easier to roll.

    Browse Our Top Crusts/Pastry Dough Recipes

    Ratings & Reviews:

    • on April 28, 2007

      55

      This is also my grandmother's recipe. The only change that I have made to it is to use butter flavored shortening. The amount of water does depend on the flour moisture content so it can take from 3 - 5 Tbs of water.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on September 26, 2005

      55

      Thanks to your response to my post I gave your family recipe a try. I used this for Bev's Apple Pie and this was a memorable crust, perfectly tender, flaky, and sturdy. I used 4 tablespoons of the water/vinegar liquid. I'll be making pumpkin next. Roxygirl

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on September 29, 2007

      15

      I was so excited when I found this recipe but it turned out terrible! Considering all the good reviews I must have done something wrong. The dough was so soft even before I added the water or the egg so I added 3 T of water and no egg. Even after I froze the dough it was impossible to roll out and then when I finally did cook it, it just crumbled. Any suggestions? Thanks anyway! I'm glad it worked out for others :/

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

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    Nutritional Facts for My Favorite Vinegar Pie Crust

    Serving Size: 1 (776 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 926.0
     
    Calories from Fat 595
    64%
    Total Fat 66.1 g
    101%
    Saturated Fat 16.5 g
    82%
    Cholesterol 52.8 mg
    17%
    Sodium 601.3 mg
    25%
    Total Carbohydrate 71.6 g
    23%
    Dietary Fiber 2.5 g
    10%
    Sugars 0.3 g
    1%
    Protein 11.2 g
    22%

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