Flaky Vinegar Egg Pie Crust

"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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photo by jds480815 photo by jds480815
photo by jds480815
photo by Missy E photo by Missy E
photo by jds480815 photo by jds480815
photo by jds480815 photo by jds480815
photo by Susan M. photo by Susan M.
Ready In:
15mins
Ingredients:
6
Yields:
1-2 pie crusts
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ingredients

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directions

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

Questions & Replies

  1. What size egg should I use? Seems like the size would make a difference. Difference between a large and a small egg for example.
     
  2. What kind of vinegar do you use?
     
  3. Wonderful recipe! Thank you. My question: does the raw pastry freeze well?
     
  4. What is the temperature that you bake it at?? Does everybody just normally know what you bake pie crust at, because I don't and this is like the third recipe that doesn't have the temp
     
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Reviews

  1. 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 . . .
     
  2. 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.
     
  3. Forgot to add the stars to my last review for this! I use only 1 cup of butter instead of any lard or shortening and work it a little on the wet side and roll out warm even and it is still awesome awesome awesome. I plop it all in my food processor and run it until it comes together, again a little too wet and just roll it out with plenty of flour. No extra chilling required.
     
  4. 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)!
     
  5. Very fine recipe! This crust came together and truly was easy to work with and picture perfect. I used it for individual chicken pies and finished it with an egg wash of 1 egg with a little heavy cream. Simply superb. This is a keeper. Thanks for posting. I have made egg crusts in the past but they were not as velvety as this one, this is commercial grade.
     
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Tweaks

  1. Forgot to add the stars to my last review for this! I use only 1 cup of butter instead of any lard or shortening and work it a little on the wet side and roll out warm even and it is still awesome awesome awesome. I plop it all in my food processor and run it until it comes together, again a little too wet and just roll it out with plenty of flour. No extra chilling required.
     
  2. This recipe makes a pliable, easy to work with pastry - enough for 2 pies (top and bottom). I like to substitute 1/2 cup coconut oil for an equal part of the butter and the results are very flaky. Great for summer cherry pies! : )
     

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