“This is an old pie crust recipe, made with egg and vinegar, along with the usual ingredients.” - by Marie
Ingredients
Adjust Servings
Original recipe yields 2 - 9 inch shells
Directions
- In a large bowl, mix flour and salt. Cut shortening into the flour until it is the size of peas.
- In a 2 cup measuring cup, beat the egg lightly. Add vinegar, then fill to 1 1/2 cups with cold water.
- 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.
- Handle dough as little as possible. Roll out and use as desired.
Nutrition
Amount Per Serving (16 total)
- Calories
- 189 cal
- 9%
- Fat
- 13.3 g
- 20%
- Carbs
- 14.9 g
- 5%
Based on a 2,000 calorie diet
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Reviews (11)
Rate This Recipe
"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 ba..." See moreg and store in refrigerator. This eliminates handling too much."
Micki
"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!..." See more"
BJREEVE
"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..." See more 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!!"
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