Flaky Vinegar and Egg Pie Crust

A classic, large-batch recipe for a tender and flaky pie crust made with shortening, egg, and vinegar.

Author

Unknown

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Recipe

Measurements	Ingredients
3 cups	Flour
1 cup	Shortening, chilled
6 Tbsp	Ice Water
1 Tbsp	Vinegar
1	Egg
¾ tsp	Salt
½ tsp	Baking Powder

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Instructions

1. In a large bowl, combine the flour, salt, and baking powder.
2. Cut the chilled shortening into the flour mixture until it resembles pea-sized crumbs.
3. In a separate small bowl, beat the egg, then combine it with the ice water and vinegar.
4. Lightly mix the wet ingredients into the flour mixture with a fork until a dough forms.
5. Divide the dough, wrap it, and chill for at least 1 hour.
6. The dough can be rolled out now or frozen for later use.

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Note

The instruction “Do not turn over” is a vintage pie-making tip. It means that when you are rolling out the dough, you should only roll it on one side to prevent it from becoming tough.

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