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    You are in: Home / Recipes / Vinegar & Butter Pie Crust Recipe
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    Vinegar & Butter Pie Crust

    Vinegar & Butter Pie Crust. Photo by Chef*Lee

    1/1 Photo of Vinegar & Butter Pie Crust

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 5 mins

    15 mins

    50 mins

    children from A to Z's Note:

    I am the worst pie crust maker. I about gave up until I tried this recipe. Now even I can bake a homemade pie. Timesaver: Keep extra dough frozen until ready to use. Allow 2 days to thaw in refrigerator.

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    Ingredients:

    Yield:

    pies

    Units: US | Metric

    Directions:

    1. 1
      Combine the flour, salt and sugar in a large bowl.
    2. 2
      Cut in the butter using a pastry blender or your fingers until the mixture resembles coarse meal.
    3. 3
      Whisk the vinegar, egg, and 1/2 cup of ice water together and mix into the flour mixture with your hands until just combined.
    4. 4
      Transfer to a clean work surface, and gently press to form a dough.
    5. 5
      Divide dough into 4 equal parts.
    6. 6
      Shape each into a ball, flatten slightly to form a disk, and wrap in plastic.
    7. 7
      Chill for at least 1 hour.
    8. 8
      Roll out disk on lightly floured surface to 1/8" thickness.
    9. 9
      Transfer to to a 9in. pie plate, fill with fruit. Roll second disk top with top crust, crimp edge.
    10. 10
      Bake at 375 degrees for 50 minute.

    Browse Our Top Crusts/Pastry Dough Recipes

    Ratings & Reviews:

    • on May 26, 2009

      55

      I wish I could give this more than 5 stars. I loathe making pie crusts because I can never roll them out round and they always break and are crumbly. This was not crumbly at all-it was perfect. AND, I finally got the beautiful fluted crust I have always dreamed of. However, one of the things I liked best was it did not have lard. The taste was absolutely fantastic! I will never use another crust recipe!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 02, 2010

      55

      I have never baked a homemade pie in my life, but decided to give it a shot for my husband's and daughter's birthday. I was a little stressed out during the process, but it turned out amazing. I had to roll the dough pretty thin, because I have a 10 inch deep pie pan, but 2 crusts were enough and didn't fall apart on me while I was rolling them. I baked a little less than the 50 minutes. I also did another trick I found online and before filling the bottom crust, brushed with egg-white to prevent soggy-bottom. My husband was impressed, the pie was delicious, and i have conquered my pastry fear! Thanks!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on September 26, 2009

      55

      Now that I've found this, I will NEVER make my usual pie crust again! I've never had good luck with butter crusts--I prefer lard--but this was truly excellent. Super soft and flaky and very buttery. I cut the recipe in half and it made enough for one 9" deep dish double crust pie. GREAT recipe, and very easy, too!! I was worried because my dough was so soft, but it rolled out beautifully and didn't stick. Thank you!

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

    Read All Reviews (9)

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    Nutritional Facts for Vinegar & Butter Pie Crust

    Serving Size: 1 (979 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 2395.8
     
    Calories from Fat 1493
    62%
    Total Fat 165.9 g
    255%
    Saturated Fat 103.2 g
    516%
    Cholesterol 520.0 mg
    173%
    Sodium 934.8 mg
    38%
    Total Carbohydrate 197.4 g
    65%
    Dietary Fiber 6.7 g
    27%
    Sugars 7.2 g
    28%
    Protein 30.6 g
    61%

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