Vinegar & Butter Pie Crust

READY IN: 1hr 5mins
Recipe by children from A to Z

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.

Top Review by mapsmay

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!

Ingredients Nutrition

Directions

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

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