One-Hundred-One-Year-Old Pastry Recipe

One-Hundred-One-Year-Old Pastry Recipe

11
Marie 0

"This is an old pie crust recipe, made with egg and vinegar, along with the usual ingredients."

Ingredients {{adjustedServings}} servings 189 cals

Serving size has been adjusted!

Original recipe yields 16 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 189 kcal
  • 9%
  • Fat:
  • 13.3 g
  • 20%
  • Carbs:
  • 14.9g
  • 5%
  • Protein:
  • 2.4 g
  • 5%
  • Cholesterol:
  • 13 mg
  • 4%
  • Sodium:
  • 77 mg
  • 3%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  1. In a large bowl, mix flour and salt. Cut shortening into the flour until it is the size of peas.
  2. In a 2 cup measuring cup, beat the egg lightly. Add vinegar, then fill to 1 1/2 cups with cold water.
  3. Add just enough liquid to flour mixture to hold the dough together. It should be approximately 4 tablespoons. Reserve remaining liquid for your next batch of dough.
  4. Handle dough as little as possible. Roll out and use as desired.
Tips & Tricks
Graham Cracker Crust I

This basic graham cracker crust that works well for baked and unbaked pies.

How to Cut-in Butter

Cut butter into flour to create flaky layers in pie crust and biscuits.

Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews 11

  1. 12 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
CJCATRS
4/16/2004

I'm a professional pie maker and have used this recipe for years. Produces a flakey brown crust. When you add the water and mix slightly transfer all ingredients to plastic bag and finish mixing in bag and store in refrigerator. This eliminates handling too much.

BJREEVE
10/11/2005

Wow! I come from a long line of women who are known far and wide for their exceptionally bad pastry, and I definately fit into the family tree. I have tried dozens of pastry recipes and at best they resemble soggy cardboard or old shoe leather. I have made this recipe twice now, and both times it's been nice and flakey, just like my MIL makes!!

Micki
1/12/2004

My mother was an excellent pie baker. This is the crust recipe she always used and it's wonderful! I had lost it through the years, so I really appreciate having it again. Thanks!