Take your baking skills to new heights with this incredible vinegar and egg pie crust recipe. This secret gem will elevate your pies, providing a flaky, tender, and flavorful crust that will leave everyone craving more!
A reader recently sent me this recipe for her "favorite pie crust" asking for help to convert it to einkorn flour. I love a good challenge, so I rolled up my sleeves and got to work!
Traditionally we have used my own great-grandmothers "perfect pie crust" that I also converted to einkorn about 9 years ago, but it was great fun to bring a new recipe into the kitchen!
Vintage Vinegar and Egg Pie Crust
The combination of vinegar and eggs in a pie crust might seem unconventional, but it holds the key to creating a crust that stands above the rest. Vinegar helps inhibit gluten formation, resulting in a tender and flaky texture.
The acidity from the vinegar also adds a subtle tang, enhancing the overall flavor profile. Eggs, on the other hand, contribute richness and moisture, making the crust beautifully golden. When combined, these ingredients work harmoniously to create a pie crust that is both visually appealing and delectably delicious!
The finished crust has a shortbread mouth-feel and has a light and delicate taste that works for everything from apple pie to mini quiches!
Homemade Vinegar Pie Crust VIDEO
Watch Victoria make this recipe and see how easy it is create a vinegar and egg pie crust with einkorn flour! If you enjoyed this video, please subscribe to our Youtube Channel.
Ingredients
To make the perfect vinegar and egg pie crust, you'll need the following ingredients. Note the substitutions and then see the printable recipe card at the end of this post for the exact measurements!
- Shortening or lard: This fat is essential for creating a tender and flaky pie crust. You can also substitute chilled unsalted butter if desired.
- Flour: We use einkorn flour, but any all-purpose flour will work well. *If you are using non-einkorn flour, you may need to add about 1/4 cup of water to achieve a smooth dough.
- Salt: We use pink salt, but you can use your favorite type of salt to enhance the flavor of the crust and balances the sweetness of the filling.
- Sugar: Adds a touch of sweetness to the crust, enhancing its overall taste. You can use maple syrup, honey, or any low-carb sweetener of your choice instead.
- Egg: Contributes richness and moisture to the crust, resulting in a golden and flavorful outcome. Can be omitted if needed.
- Vinegar: Inhibits gluten formation, leading to a tender and flaky texture. You can use white vinegar, apple cider vinegar, or lemon juice as a substitute.
How to Make Vinegar Pie Crust
Now, let's dive into the step-by-step process of making the vinegar and egg pie crust. Follow these simple instructions, and you'll be on your way to baking exceptional pies:
- Combine: Mix dry ingredients and cut in shortening (or lard) until crumbly.
- Combine: Beat the egg and vinegar together in a separate bowl.
- Mix: Incorporate the wet and dry ingredients to form a smooth dough.
- Shape: Form the dough into pans if using a pie press; chill for 30 minutes. If rolling by hand, chill the dough for 30 minutes before rolling.
- Bake: Proceed with baking immediately or freeze the crust for later use.
Rolling the Pie Crust
If you are rolling this pie crust by hand, you'll want to let the dough rest in the fridge for about 30 minutes before rolling. If you are going to use a pie press like I did, you can go ahead and use the dough right away!
Then you'll need to let the pressed dough rest in the fridge for 30 minutes, or the freezer for about 15 minutes before filling and baking.
If you're looking for a really quick and easy way to make tart shells, I highly recommend this mini-tart press from Booij Woodworks! This is the Kitchen Dance 301 model and I was able to press 48 tarts in less than 5 minutes! I used 25g of dough per tin and it was perfect!
Filling Ideas
Now that you have your perfectly tender and flaky crust, what should you fill it with? The possibilities are endless!
We have used this crust to make mini quiches for brunch or to make a delicious apple pie for the weekend. Here are a few more ideas to get you started:
- Pumpkin: A seasonal favorite, perfect for autumn gatherings.
- Cherry: Tart cherries in a sweet and tangy filling.
- Pecan: Rich and nutty pecan pie for a decadent treat.
- Blueberry: Bursting with juicy blueberries, a summer delight.
- Lemon Meringue: Tangy lemon filling topped with fluffy meringue.
- Chicken Pot Pie: A comforting dish with a creamy chicken and vegetable filling.
- Strawberry Rhubarb: A delightful combination of sweet strawberries and tart rhubarb.
- Key Lime: Refreshing and tangy, perfect for citrus lovers.
Common Questions
While shortening or lard provides excellent results, you can substitute an equal amount of chilled unsalted butter. Keep in mind that butter contains water, which may affect the texture slightly.
Absolutely! If you have leftover dough or want to prepare in advance, wrap it tightly in plastic wrap and place it in the freezer. Thaw it in the refrigerator overnight before rolling and baking.
Yes! The vinegar and egg pie crust is versatile and pairs wonderfully with both sweet and savory fillings. Try it with your favorite quiches or savory meat pies.
Certainly! Adjust the dough quantities according to the number and size of the mini pie dishes you plan to use. The baking time may vary, so keep a close eye on them. I used 25g of dough per 3.5" mini pie.
Even More Baking Ideas
Want to keep your home filled with the delicious smell of fresh baked goods? Here are some of my favorite things to bake to help keep you going!
Vinegar and Egg Pie Crust
Ingredients
- 1 cup shortening or lard
- 3 cups flour
- 1 tsp salt
- 1 tbsp sugar
- 1 egg
- 1 tsp vinegar
Instructions
- In a large mixing bowl, combine the flour, salt, and sugar. Whisk them together until well incorporated.
- Cut the shortening or lard into the dry ingredients using a food processor or by hand. The goal is to achieve a crumbly texture.
- In a separate bowl, beat the egg lightly. Add the beaten egg and vinegar to the dry mixture.
- Stir the ingredients together until a smooth dough forms. If using a food processor, pulse until the dough comes together.
- Transfer the dough onto a clean surface and knead it gently for a minute to ensure all the ingredients are well combined.
- If using a pie press, form the dough into pans immediately, pressing it evenly into the molds. Place the pans in the refrigerator and allow them to chill for 30 minutes before baking.
- If rolling the dough by hand, shape it into a disk and wrap it in plastic wrap. Let it chill in the refrigerator for about 30 minutes before rolling.
- Once chilled, remove the dough from the refrigerator and roll it out on a lightly floured surface to fit your pie dish. Carefully transfer the rolled-out dough to the dish and gently press it into place.
- Fill the pie crust with your desired filling and follow your pie recipe's instructions for baking.
Video
Notes
Modifications:
- Shortening or lard: This fat is essential for creating a tender and flaky pie crust. You can also substitute chilled unsalted butter if desired.
- Flour: We use einkorn flour, but any all-purpose flour will work well. *If you are using non-einkorn flour, you may need to add about 1/4 cup of water to achieve a smooth dough.
- Sugar: Adds a touch of sweetness to the crust, enhancing its overall taste. You can use maple syrup, honey, or any low-carb sweetener of your choice instead.
- Egg: Contributes richness and moisture to the crust, resulting in a golden and flavorful outcome. Can be omitted if needed.
- Vinegar: Inhibits gluten formation, leading to a tender and flaky texture. You can use white vinegar, apple cider vinegar, or lemon juice as a substitute.
✨ JOIN NOW ✨