Vinegar and Egg Crust

Vinegar and Egg Crust

32

"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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Original recipe yields 24 servings

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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:
  • 8 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.
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Reviews

32
  1. 40 Ratings

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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...

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 ...

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 FA...