Flaky Vinegar and Egg Pie Crust
📜 Collection: UK2 | ✍️ Attribution: Unknown | 📂 Category: Desserts Discover a classic, large-batch recipe for a tender and flaky pie crust enhanced with vinegar and egg. This all-shortening dough rolls out easily and freezes beautifully for your favorite baked treats.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 15 mins | 0 mins | 1 hour | One double-crust or two single 9-inch pie crusts |
🔪 Key Equipment
- Large mixing bowl
- Small bowl
- Pastry blender
- Fork
- Plastic wrap
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 3 cups | Flour | All-Purpose |
| 1 cup | Shortening | Chilled |
| 6 Tbsp | Ice Water | Cold |
| 1 Tbsp | Vinegar | Standard |
| 1 | Egg | Beaten |
| 3/4 tsp | Salt | Fine |
| 1/2 tsp | Baking Powder | Standard |
Instructions
Step 1: Combine Dry Ingredients
- In a large bowl, combine the 3 cups flour, 3/4 tsp salt, and 1/2 tsp baking powder until well incorporated.
Step 2: Cut in Shortening
- Cut the chilled 1 cup shortening into the flour mixture using a pastry blender until the mixture resembles pea-sized crumbs.
Step 3: Prepare Wet Ingredients
- In a separate small bowl, beat the 1 egg, then combine it with the 6 Tbsp ice water and 1 Tbsp vinegar.
Step 4: Form the Dough
- Lightly mix the wet ingredients into the flour mixture with a fork until a shaggy dough forms without overworking.
Step 5: Chill and Rest
- Divide the dough, wrap it tightly in plastic wrap, and chill for at least 1 hour until firm to the touch.
💡 Make-Ahead & Storage: The dough disks can be tightly wrapped and frozen for up to 3 months; thaw overnight in the refrigerator before rolling.
Original Recipe Scan
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