pie crust with egg and vinegar recipe

Written ByJenny Smyth Posted on
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The Best pie crust with egg and vinegar recipe

I’ve been making pie crust with egg and vinegar recipe for years, and it’s always a hit with my family. This recipe is a classic, and I love it because it’s so easy to make and always turns out perfectly.

The addition of egg and vinegar gives the crust a rich, flaky texture that’s just irresistible. My kids love helping me mix the dough, and they’re always excited to see the finished product.

We like to use this crust for all sorts of pies, from classic apple to more adventurous fillings like pumpkin or sweet potato. It’s a great recipe to have on hand for holidays and special occasions, but it’s also perfect for everyday meals.

One of the things I love about this recipe is that it’s incredibly versatile – you can use it for sweet or savory fillings, and it’s always a crowd-pleaser. I’ve even used it as a base for quiches and tarts, which are always a hit at parties and gatherings.

The key to this recipe is the combination of egg and vinegar, which gives the crust a unique flavor and texture that sets it apart from other pie crusts. It’s definitely worth trying if you’re looking for a new twist on a classic recipe.

Egg and Vinegar Pie Crust

4.9 from 915 votes

A classic pie crust recipe enhanced with egg and vinegar for a tender and flaky texture. Perfect for both sweet and savory pies.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Dough

2 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon white vinegar
1 large egg
1/2 cup cold unsalted butter, cubed
3-4 tablespoons ice-cold water

👨‍🍳Directions

1Preheat oven to 425°F (220°C).
2In a large mixing bowl, combine flour and salt.
3Add cubed butter to the flour mixture.
4Using 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.
5This ensures a flaky crust.
6In a small bowl, whisk together vinegar and egg.
7Gradually add the egg mixture to the flour mixture, stirring with a fork until the dough just comes together.
8If the dough is too dry, add ice-cold water, one tablespoon at a time, until the dough forms a cohesive ball.
9Be careful not to overwork the dough.
10The dough should be slightly crumbly and not stick to your hands.
11Transfer the dough to a lightly floured surface and shape it into a disk.
12Using a rolling pin, roll out the dough from the center to the edges until it is about 1/8 inch thick.
13If the dough is sticking to the rolling pin, add a bit more flour.
14The dough should be large enough to fit your pie dish with some overhang.
15Transfer the rolled-out dough to your pie dish, pressing it gently into the bottom and up the sides.
16Trim the overhang to about 1/2 inch and crimp the edges with your fingers or a fork.
17Place the pie crust in the freezer for 15 to 20 minutes to chill.
18This helps to relax the gluten and prevents the crust from shrinking during baking.
19Preheat a baking sheet in the oven while the dough chills.
20Remove the chilled crust from the freezer and line it with parchment paper.
21Fill the crust with pie weights or dried beans to keep the crust in shape.
22Place the pie dish on the preheated baking sheet and bake for 15 to 20 minutes or until the edges are lightly golden.
23Remove the pie weights and parchment paper, and continue baking for an additional 5 to 10 minutes or until the bottom is lightly golden.
24If the crust begins to brown too quickly, reduce the oven temperature to 400°F (200°C).
25Remove the pie crust from the oven and let it cool completely on a wire rack before filling.
26This allows the crust to set and prevents it from becoming soggy.
27Once cooled, fill the crust with your desired pie filling and bake according to the filling’s instructions.

🔧Equipment

Mixing bowl
Pastry blender or fork
Rolling pin
Pie dish
Baking sheet

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 5g❤️Cholesterol: 30mg🧂Sodium: 600mg🌾Total Carbs: 45g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 15g

📝Notes

Tips: You can substitute whole wheat flour for a healthier option.

This pie crust with egg and vinegar recipe is one of my go-tos whenever I need to make something delicious for my family or guests. It’s so easy to whip up on short notice and always turns out perfectly – whether I’m using it for sweet or savory fillings.

Plus, it’s incredibly versatile – you can use it as is or add extra flavor with herbs or spices. And let’s not forget about all those lovely leftovers!

Store them properly in an airtight container at room temperature for up to three days or freeze them for up to two months.

❓ Frequently Asked Questions About Egg and Vinegar Pie Crust

Q: What is the purpose of adding egg to pie crust?

The addition of egg to pie crust serves several purposes. First, it adds moisture to the dough, which helps to create a flaky texture when baked. Second, it helps to strengthen the gluten in the flour, making the dough easier to roll out and shape. Finally, the egg helps to create a tender, delicate crust that’s perfect for holding fillings like fruit or custards.

Q: Can I substitute other types of fat for the butter in this recipe?

While you can substitute other types of fat for the butter in this recipe, keep in mind that you may end up with a slightly different flavor and texture. For example, using coconut oil will give your crust a distinct coconut flavor, while using lard will add a richer, more buttery taste.

Q: How do I know if my pie crust has been overworked?

A pie crust that’s been overworked will typically be tough and dense, rather than flaky and tender. If your dough starts to feel sticky or develops cracks when you roll it out, it may be overworked.

Q: Can I make this recipe by hand?

While using a food processor can help to mix and blend your ingredients quickly and efficiently, you can also make this recipe by hand if you prefer. Simply mix your dry ingredients together in a large bowl before adding in your cold butter and mixing until crumbly.

Q: How do I store leftover pie crust?

You can store leftover pie crust in an airtight container at room temperature for up to three days or freeze for up to two months.

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