Vinegar and Egg Pie Crust

tray full of vinegar and egg pie shells in mini tins

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! Yields 2 crusts.

Course baking ingredient, Dessert

Cuisine American, baking

Keyword Vinegar and Egg Pie Crust, Vinegar Crust, Vinegar Pie Crust

Prep Time 5

Rest Time 30

Total Time 35

Servings slices

Calories 205kcal

Cost $5

Ingredients

1 cup shortening or lard
3 cups all-purpose flour (360g) we use einkorn
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.

Can I freeze the dough for later use?

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.

Nutrition