pie crust with egg and vinegar recipe

Written BySheba G Updated On
pie crust with egg and vinegar recipe
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The Best pie crust with egg and vinegar recipe

I’ve been making this pie crust with egg and vinegar recipe for years, and it’s still one of my go-to recipes for any occasion. It’s a classic recipe that’s easy to make and always a crowd-pleaser.

The addition of egg and vinegar gives the crust a unique flavor and texture that’s hard to resist. I love how the crust holds together perfectly, even when you’re making mini pies or tartlets.

My kids have grown up on this recipe, and they always ask for it when we’re having a family gathering or special dinner. The best part is that it’s incredibly versatile – you can fill it with sweet or savory ingredients, and it’s always a hit.

Whether you’re making apple pie, chicken pot pie, or quiche, this crust is the perfect base. I’ve experimented with different types of flour and ratios of egg to vinegar, but this recipe has remained my favorite over the years.

It’s a staple in our household, and I’m confident you’ll love it just as much as we do.

Pie Crust with Egg and Vinegar

Pie Crust with Egg and Vinegar

4.6 from 500 votes

A classic pie crust recipe enhanced with egg and vinegar for a tender and flaky crust. Perfect for both sweet and savory pies, and a great base for any pie filling.

Prep Time20 mins
Cook Time25 mins
Resting Time0 mins
Total Time45 mins
Servings: 8Cuisine: InternationalCalories: 250 kcal

🥘Ingredients

For the Pie Crust

2 1/2 cups all-purpose flour
1 tsp salt
1 tsp granulated sugar
1/2 cup cold unsalted butter, cubed
1 large egg
2 tbsp white vinegar
4-5 tbsp ice-cold water

👨‍🍳Directions

1In a large mixing bowl, combine the flour, salt, and sugar.
2Add the cold cubed butter to the dry ingredients.
3Use a pastry blender or fork to cut the butter into the flour mixture until it resembles coarse crumbs with a few pea-sized pieces of butter remaining.
4This will ensure a flaky crust.
5In a separate small bowl, whisk together the egg and vinegar.
6Gradually add the ice-cold water, one tablespoon at a time, mixing well after each addition.
7The mixture should be slightly thicker than milk.
8Pour the egg and vinegar mixture into the flour mixture and stir gently with a fork until the dough just comes together.
9If the dough is too dry, add more water, one tablespoon at a time.
10The dough should be slightly sticky and form a ball when pressed.
11Be careful not to overmix.
12Divide the dough into two equal pieces, shape into discs, wrap in plastic wrap, and refrigerate for at least 30 minutes.
13This step is crucial for the development of gluten and helps to create a tender crust.
14The dough can be refrigerated for up to 24 hours.
15If the dough becomes too firm while refrigerating, allow it to sit at room temperature for 5-10 minutes before rolling.
16When ready to use, remove the dough from the refrigerator and let it sit at room temperature for 5-10 minutes to soften slightly.
17This will make it easier to roll out.
18On a lightly floured surface, roll out one disc of dough into a 12-inch circle, about 1/8-inch thick.
19Transfer the dough to a 9-inch pie dish, pressing it into the bottom and up the sides.
20Trim the edges, leaving about 1/2 inch of overhang.
21Fill and bake according to your pie recipe instructions.
22Repeat with the second disc of dough if making a double crust pie.

🔧Equipment

Mixing bowl
Pastry blender or fork
Measuring cups and spoons
Rolling pin
Pie dish

📊Nutrition Facts (per serving)

🔥Calories: 250 kcal🧈Total Fat: 12g💛Saturated Fat: 7g❤️Cholesterol: 45mg🧂Sodium: 300mg🌾Total Carbs: 30g🥦Dietary Fiber: 1g🍬Sugars: 1g🥩Protein: 4g

📝Notes

Tips: For a deeper flavor, you can substitute some of the water with buttermilk. For a vegan version, replace the egg with 2 tablespoons of applesauce and 1 tablespoon of water. For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend. For a whole grain version, substitute the all-purpose flour with whole wheat flour. To prevent the dough from sticking to the rolling pin, dust the rolling pin with flour. To prevent the dough from shrinking while baking, dock the dough with a fork before adding the filling. To prevent the edges of the crust from burning, cover the edges with aluminum foil or a pie crust shield during the last 15-20 minutes of baking. To make ahead, prepare the dough, refrigerate for 30 minutes, then freeze for up to 3 months. Thaw in the refrigerator overnight before using. To freeze a baked pie, cool completely, then wrap in plastic wrap and foil. Freeze for up to 3 months. Thaw in the refrigerator overnight before serving. To reheat, place in a preheated 350°F (175°C) oven for 15-20 minutes, or until heated through.

Watch Video Of How Pie Crust with Egg and Vinegar Works

This pie crust with egg and vinegar recipe has been a staple in my household for years, and I’m confident it will become one in yours too. It’s perfect for any occasion – whether you’re hosting a family gathering or just want a delicious dessert after dinner.

One of my favorite things about this recipe is how easily it freezes – just wrap it tightly in plastic wrap and store it in an airtight container for up to 2 months. When you’re ready to serve, simply thaw overnight in the fridge and bake as usual.

❓ Frequently Asked Questions About Pie Crust with Egg and Vinegar

Q: What type of flour is best for this pie crust recipe?

A: I recommend using all-purpose flour for this recipe, as it provides the right balance of strength and tenderness. You can also experiment with bread flour or whole wheat flour for a slightly different flavor and texture.

Q: Can I substitute the egg with another ingredient?

A: While eggs are an essential component of this recipe, you can try substituting them with flaxseed or chia seeds if you’re looking for a vegan option or have an egg allergy. Keep in mind that the texture might be slightly different.

Q: Why do I need to use vinegar in this recipe?

A: The acidity in vinegar helps to break down the gluten in the flour, resulting in a more tender and flaky crust. You can adjust the amount of vinegar to your taste, but be sure to use at least 1 tablespoon for optimal results.

Q: Can I make this crust ahead of time?

A: Yes, you can make the dough ahead of time and store it in the fridge for up to 2 days or freeze it for up to 3 months. Just thaw the dough in room temperature before rolling it out.

Q: What’s the secret to achieving a flaky crust?

A: The key is to keep your ingredients cold and handle the dough gently when rolling it out. Avoid overworking the dough, as this can lead to a tough crust.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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