vinegar and egg pie crust recipe

4.9 from 997 votes

A classic pie crust recipe that uses vinegar and egg for a tender and flaky crust. This versatile crust is perfect for both sweet and savory pies.

🖨️ Print Recipe 📌 Pin Recipe ❤️ Add to Collection

Prep Time20 mins

Cook Time20 mins

Resting Time0 mins

Total Time40 mins

Servings: 8Cuisine: InternationalCalories: 250 kcal

🥘Ingredients

For the Dough

2 1/2 cups all-purpose flour

1 tsp salt

1 tsp granulated sugar

1 cup unsalted butter, cold and cubed

1/4 cup ice-cold water

2 tbsp white vinegar

1 large egg

👨‍🍳Directions

1In a large mixing bowl, combine flour, salt, and sugar.

2Add the cold cubed butter to the flour mixture.

3Using a pastry blender or fork, cut the butter into the flour until the mixture resembles coarse crumbs with a few pea-sized pieces of butter remaining.

4This will give you a flaky crust.

5The butter should be well incorporated into the flour.

6In a separate small bowl, whisk together the ice-cold water, vinegar, and egg until well combined.

7Gradually add the liquid mixture to the flour mixture, stirring gently with a fork until the dough just comes together.

8Be careful not to overmix.

9The dough should be slightly sticky and cohesive.

10Turn the dough out onto a lightly floured surface and gently knead it a few times until it forms a cohesive ball.

11Flatten the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

12This resting period allows the gluten to relax and the butter to firm up, making the dough easier to roll out.

13Preheat your oven to 425°F (220°C).

14On a lightly floured surface, roll out the chilled dough into a circle about 1/8-inch thick, using a rolling pin.

15The dough should be large enough to fit your pie dish with some overhang.

16If the dough becomes too warm and sticky, refrigerate it for a few more minutes.

17Transfer the rolled-out dough to your pie dish, pressing it gently into the bottom and up the sides.

18Trim the overhang to about 1 inch and crimp the edges with your fingers or a fork.

19If you are making a double-crust pie, repeat the rolling process with the remaining dough and place it on top of the filling.

20Prick the bottom of the crust with a fork to prevent it from puffing up during baking.

21This will also help with even baking.

22Line the crust with parchment paper and fill it with pie weights or dried beans to prevent it from shrinking.

23Bake for 15-20 minutes, until the edges are lightly golden.

24Remove the parchment paper and weights, and continue baking for an additional 5-7 minutes, until the bottom is set.

🔧Equipment

Mixing bowl

Pastry blender or fork

Measuring cups and spoons

Rolling pin

Pie dish

📊Nutrition Facts (per serving)

🔥Calories: 250 kcal🧈Total Fat: 15g💛Saturated Fat: 9g❤️Cholesterol: 55mg🧂Sodium: 250mg🌾Total Carbs: 25g🥦Dietary Fiber: 1g🍬Sugars: 1g🥩Protein: 3g

📝Notes

Tips: For a double-crust pie, you will need to double the dough ingredients. You can also freeze the dough for up to 3 months. Thaw it in the refrigerator overnight before using.

Watch Video Of How Vinegar and Egg Pie Crust Recipe Works

This vinegar and egg pie crust recipe is a staple in our household, perfect for both everyday meals and special occasions.

One of my favorite ways to serve it is with a classic pumpkin filling during Thanksgiving dinner or with fresh berries during summer gatherings.

You can also store leftover crusts in an airtight container at room temperature for up to 3 days or freeze them for up to 2 months.

❓ Frequently Asked Questions About Vinegar and Egg Pie Crust

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

I recommend using all-purpose flour for this recipe, as it provides the right balance of protein and texture. You can also experiment with other types of flour, such as whole wheat or bread flour, but keep in mind that the flavor and texture may vary.

Q: Can I substitute the apple cider vinegar with regular vinegar?

While you can use regular vinegar as a substitute, I highly recommend using apple cider vinegar for its unique flavor and acidity level. If you don’t have apple cider vinegar on hand, you can omit it altogether or try using another type of vinegar like white wine or balsamic.

Q: How do I ensure the crust stays flaky?

To achieve a flaky crust, it’s essential to keep the butter cold and handle the dough gently. Avoid overworking the dough or pressing down too hard on the rolling pin, as this can cause the butter to melt and lead to a tough crust.

Q: Can I make this crust ahead of time?

You can prepare the dough up to 24 hours in advance and store it in an airtight container in the refrigerator. However, keep in mind that the dough may not hold its shape as well after refrigeration.

Q: What’s the ideal temperature for baking this crust?

I recommend baking this crust at 375°F (190°C) for 20-25 minutes or until golden brown. However, if you’re using a convection oven or prefer a crisper crust, you can adjust the temperature accordingly.

vinegar and egg pie crust recipe

The Best vinegar and egg pie crust recipe