Vinegar and Egg Crust

Vinegar and Egg Crust

32
Ron Schmaeman 0

"This crust was used by Elsie Hack to win the 1978 Ohio State Fair pie baking contest. (It was wrapped around an apple pie.) Because the crust is very flaky when baked, it is a bit difficult to roll and handle, but well worth the effort."

Ingredients {{adjustedServings}} servings 154 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 154 kcal
  • 8%
  • Fat:
  • 11 g
  • 17%
  • Carbs:
  • 11.9g
  • 4%
  • Protein:
  • 1.9 g
  • 4%
  • Cholesterol:
  • 9 mg
  • 3%
  • Sodium:
  • 52 mg
  • 2%

Based on a 2,000 calorie diet

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Directions

  1. In a large bowl, mix flour and salt. With a pastry blender, cut in the shortening until pea-sized.
  2. Beat together egg, vinegar and water. Mix liquid with flour mixture, using a fork, until mixture forms a ball (Note: add liquid one tablespoon at a time. You probably will not use all of it.)
  3. Roll out on lightly floured pastry cloth with cloth covered roller.
  4. Brush the crust with milk and sprinkle with sugar before baking.
Tips & Tricks
Butter Flaky Pie Crust

This buttery crust is ideal for any kind of pie.

Peach Pie the Old Fashioned Two Crust Way

Watch how to make this simple peach pie.

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Reviews 32

  1. 40 Ratings

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jodibodi
11/6/2007

Wow!! Super easy pie crust recipe. For those who think it is hard to work with, after you mix, dump into a ziplock back, mush it all together in one lump and refridgerate it for 1 hour and it is super easy to work with after it cools. Thanks!!

squawk93
8/2/2007

This is practically a no-fail pie crust recipe, although I agree with a previous reviewer that you have to be careful not to overwork it. I get three single crusts from this recipe. My tweak is that I use 1.5 cups of shortening (or a mixture of shortening and butter) to 3 cups of flour, and increase the vinegar to 1 tablespoon. Sometimes I'll even add in a 1/4 tsp of baking powder per cup of flour, I find that makes it even more tender.

KATHLEEN IRWIN
12/8/2002

EXCELLENT TO WORK WITH, DOES'T FALL APART WHEN HANDLING. CAN BE OVERWORKED MORE THAN STANDARD CRUSTS WITHOUT RISK OF TOUGHENING. VERY FLAKY WHEN BAKED, AND THE BOTTOM CRUST BROWNS WITHOUT FAIL. THIS IS THE ONLY CRUST RECIPE I USE, AND PEOPLE WHO HAVE TASTED MY PIES RAVE AND ASK ME FOR THE RECIPE.