Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Vinegar & Butter Pie Crust Recipe
    Lost? Site Map

    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.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note




    Units: US | Metric


    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


      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


      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


      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)


    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
    Total Fat 165.9 g
    Saturated Fat 103.2 g
    Cholesterol 520.0 mg
    Sodium 934.8 mg
    Total Carbohydrate 197.4 g
    Dietary Fiber 6.7 g
    Sugars 7.2 g
    Protein 30.6 g

    Ideas from


    Over 475,000 Recipes Network of Sites