Vinegar & Butter Pie Crust
"I am the worst pie crust maker. I about gave up until I tried this recipe. Now even I can bake a homemade pie.
Timesaver: Keep extra dough frozen until ready to use. Allow 2 days to thaw in refrigerator."
photo by ChefLee
- Ready In:
- 1hr 5mins
- Ingredients:
- 7
- Yields:
-
2 pies
ingredients
- 4 cups all-purpose flour
- 3⁄4 teaspoon salt
- 1 tablespoon sugar
- 1 3⁄4 cups cold unsalted butter, cut into small pieces
- 1 tablespoon white vinegar
- 1 extra large egg
- 1⁄2 cup ice water
directions
- Combine the flour, salt and sugar in a large bowl.
- Cut in the butter using a pastry blender or your fingers until the mixture resembles coarse meal.
- Whisk the vinegar, egg, and 1/2 cup of ice water together and mix into the flour mixture with your hands until just combined.
- Transfer to a clean work surface, and gently press to form a dough.
- Divide dough into 4 equal parts.
- Shape each into a ball, flatten slightly to form a disk, and wrap in plastic.
- Chill for at least 1 hour.
- Roll out disk on lightly floured surface to 1/8" thickness.
- Transfer to to a 9in. pie plate, fill with fruit. Roll second disk top with top crust, crimp edge.
- Bake at 375 degrees for 50 minute.
Questions & Replies
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what temperature do you bake a blind pie crust -
What is the egg in the crust needed for? -
Why does the recipe say to cut dough into 4 balls? Is this for two pies or one? curious.
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Hi. I am trying the vinegar and butter pie crust recipe. Although some complained about the dough being very soft and sticky, I had real difficulty in making it into a dough. Should I have added more than the 1/2 cup of ice water? Any other suggestions? Thanks.
Reviews
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I have never baked a homemade pie in my life, but decided to give it a shot for my husband's and daughter's birthday. I was a little stressed out during the process, but it turned out amazing. I had to roll the dough pretty thin, because I have a 10 inch deep pie pan, but 2 crusts were enough and didn't fall apart on me while I was rolling them. I baked a little less than the 50 minutes. I also did another trick I found online and before filling the bottom crust, brushed with egg-white to prevent soggy-bottom. My husband was impressed, the pie was delicious, and i have conquered my pastry fear! Thanks!
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I wish I could give this more than 5 stars. I loathe making pie crusts because I can never roll them out round and they always break and are crumbly. This was not crumbly at all-it was perfect. AND, I finally got the beautiful fluted crust I have always dreamed of. However, one of the things I liked best was it did not have lard. The taste was absolutely fantastic! I will never use another crust recipe!
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Thank you, thank you, thank you! I have struggled with making pie crust for years. I love my mother's pie crust recipe but sometimes it is a bear to deal with and finally I found one that rolls out so nicely and is just how I like it... flaky and buttery. I will never make any other pie crust again. Sorry Mom :) -
This recipe turned out very well! I made pumpkin pie and used the leftover dough to make little filled pizza pastries. I like the consistency and flavor of the chilled butter in this recipe.
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Wonderful flaky crust, dough freezes well, foolproof recipe. Thanks!
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RECIPE SUBMITTED BY
children from A to Z
Vernon, Arizona
I am a wife, a mother and grandmother, I love to bake and I love to can (water-bath and pressure). My family and I live on 5 acres, we now have chickens and ducks and who knows what else we'll add in the future. My favorite meal to make and eat is soup.
