PERFECT PIE CRUST WITH VINEGAR RECIPES

NO FAIL PIE CRUST I RECIPE | ALLRECIPES

No Fail Pie Crust I Recipe | Allrecipes image

I found this recipe years ago, and have not made any other since. This dough freezes very well.

Provided by Lenn

Categories Desserts Pies Pie Crusts Pastry Crusts

Total Time 10 minutes

Prep Time 10 minutes

Yield 3 single crusts

Number Of Ingredients 6

Ingredients

2?½ cups all-purpose flour
1 cup shortening
¼ teaspoon salt
1 egg
¼ cup cold water
1 tablespoon distilled white vinegar

Steps:

Combine flour and salt in a large bowl. Cut in shortening until it resembles coarse crumbs.
Mix egg, water, and vinegar together in a separate bowl. Pour into flour all at once and blend with a fork until dough forms into a ball. Divide into 3 equal-sized rounds.
Wrap with plastic and chill in a refrigerator until ready to prepare.

Nutrition Facts : Calories 125.9 calories, CarbohydrateContent 10 g, CholesterolContent 7.8 mg, FatContent 8.9 g, FiberContent 0.4 g, ProteinContent 1.6 g, SaturatedFatContent 2.2 g, SodiumContent 27.5 mg, SugarContent 0.1 g

MY FAVORITE VINEGAR PIE CRUST RECIPE - FOOD.COM

My Favorite Vinegar Pie Crust Recipe - Food.com image

I won't eat any other kind; my grandma, mom, and aunt make this, and until I was 11, I didn't know there WAS another kind. Good both in desserts (sprinkle top with sugar for a two-crust pie) and main dishes (really good with pot pie). Don't go substituting for the shortening, unless you use lard. Lard and shortening are 100% fat, while butter and margarine are only 80% fat. It won't work right, trust me. To freeze, flatten individual crusts into discs about 1/2 to 3/4 inch thick, wrap in waxed paper, and freeze in airtight freezer bags with all the air squeezed out. To defrost, let sit out, don't do it in the fridge or it'll get too dry. It doesn't have to completely defrost before you use it; just start rolling as it's starting to soften and it'll speed the process. Makes 4 pie crusts (enough for 4 one-crust pies or 2 two-crust pies). Also good for pasties, turnovers, etc.

Total Time 8 minutes

Prep Time 8 minutes

Yield 4 pie crusts

Number Of Ingredients 6

Ingredients

3 cups flour
1 teaspoon salt
1 1/4 cups shortening
1 tablespoon white vinegar
5 tablespoons ice water (put water with ice in a bowl before you start cooking and spoon it out with a Tbsp. to measure)
1 egg

Steps:

Mix salt with flour.
With pastry cutter or fork and knife, cut shortening into flour mixture until the mixture resembles coarse crumbs. Make sure there are no large pieces left.
Add egg and knead in just until mixed.
Quickly add vinegar and ice water all at once.
Knead until dough is a cohesive, homogenous ball that just begins to pull away from sides. (Flour hands if necessary.).
Divide into four equal balls for immediate use or to freeze. If it's a warm day, you may need to chill the dough just a few minutes to make it easier to roll.

Nutrition Facts : Calories 926, FatContent 66.2, SaturatedFatContent 16.5, CholesterolContent 52.9, SodiumContent 601.3, CarbohydrateContent 71.7, FiberContent 2.5, SugarContent 0.4, ProteinContent 11.3

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