My Favorite Vinegar Pie Crust Recipes

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MY FAVORITE PIE CRUST RECIPE



My Favorite Pie Crust Recipe image

With this simple recipe, making a tender and flaky homemade pie crust is totally doable, even for beginners!

Categories     How To & Resources

Time 30m

Yield 1 9-inch deep dish pie crust

Number Of Ingredients 6

1½ cups all-purpose flour, spooned into measuring cup and leveled with a knife
½ teaspoon salt
⅛ teaspoon baking powder
6 tablespoons very cold unsalted butter, sliced into ¼-inch pieces
3 tablespoons very cold vegetable shortening, in 3 pieces
4 tablespoons very cold water

Steps:

  • Combine the flour, salt and baking powder in the bowl of a food processor fitted with the metal blade. Process for 5 seconds to blend.
  • Add the butter and shortening. Pulse until you have coarse crumbs with lots of pea-sized clumps of butter and shortening within, 15 to 20 one-second pulses.
  • Add the water and pulse until the mixture is just evenly moistened and very crumbly, 7 to 10 one-second pulses.
  • Dump the crumbly dough out onto a work surface and gather it into a ball.
  • Pat the dough into a 5-inch disc and wrap it in plastic wrap. Refrigerate for at least 45 minutes or up to 3 days to rest.
  • Take the dough out of the refrigerator and dust your work surface lightly with flour. Place the dough on top and sprinkle a little flour over the dough. Use your hands to quickly knead the dough into a soft and malleable disc (don't overwork it; you want it just supple enough to roll).
  • Roll the dough, turning it frequently and adding more flour as necessary so it doesn't stick, into a 13-inch circle.
  • Fold the dough into quarters without creasing it and transfer it to a 9-inch deep-dish pie pan.
  • Gently fit the dough into the pan, easing it inwards rather than stretching it outwards. Don't worry if it tears, just patch it right back up.
  • Trim the edges to ½-inch beyond the lip of the pie pan, if necessary. Turn the edges under to create a rim on the crust (you can use the scraps to patch in any thin areas); then press the rim against the lip of the pan, forming it into an even edge as you go. Using your fingers, crimp the rim. Place the crust in the refrigerator for at least 30 minutes, and then proceed with your pie recipe.
  • If your crust requires blind baking: Preheat the oven to 375°F. Remove the crust from the refrigerator and cover with a piece of parchment paper. Fill the crust at least halfway full with dried beans or pie weights. Bake for 15 to 20 minutes, or until the crust is pale and partially cooked. Remove the parchment and dried beans/pie weights and proceed with your pie recipe.
  • Freezer-Friendly Instructions: The pie crust dough can be frozen for up to 3 months after you've formed it into a disc. Wrap it tightly in a layer of plastic wrap and a layer of foil. Before using, thaw the dough in the fridge overnight and then proceed with the recipe.

Nutrition Facts :

VINEGAR PIE



Vinegar Pie image

This Vinegar Pie is a super simple old fashioned pie that has been around for years! It gets it's flavor from a little bit of vinegar and is topped with whipped cream and a sprinkle of nutmeg!

Provided by Lindsay

Categories     Dessert

Time 1h

Number Of Ingredients 8

1 refrigerated pie crust
4 large eggs
1 1/2 cups (310g) sugar
1/4 cup (56g) butter, melted
1 1/2 tbsp white vinegar
1 tsp vanilla extract
Whipped cream, optional
Nutmeg, optional

Steps:

  • Place the pie crust in a 9 inch pie pan and crimp the edges. Pre-bake according to the temperature and time of the package directions. Use pie weights to keep the crust from puffing up too much when baking.
  • 2. Adjust oven temperature to 350°F, if needed.
  • 3. In a large bowl, combine the eggs, sugar, butter, vinegar and vanilla extract. Whisk well to combine, then pour into pre-baked pie shell.
  • 4. Bake pie for 30-40 minutes, or until pie is set but a little jiggly.
  • 5. Allow pie to cool to room temperature, then refrigerate pie until cool and firm and serve.
  • 6. Serve pie with whipped cream and a sprinkle of nutmeg. Don't skip the nutmeg - trust me!

Nutrition Facts : ServingSize 1 slice, Calories 241 calories, Sugar 25.1 g, Sodium 102.6 mg, Fat 10.3 g, SaturatedFat 4.7 g, TransFat 0 g, Carbohydrate 34.9 g, Fiber 0.3 g, Protein 2.7 g, Cholesterol 72.2 mg

GRANDMA'S SECRET PIE CRUST



Grandma's Secret Pie Crust image

The secret's out! A great basic pie crust recipe.

Provided by Felicia Bass

Categories     Desserts     Pies     100+ Pie Crust Recipes     Pastry Crusts

Yield 16

Number Of Ingredients 6

3 cups all-purpose flour
1 teaspoon salt
1 ¼ cups shortening
1 egg, beaten
1 tablespoon distilled white vinegar
4 tablespoons water

Steps:

  • In large bowl mix flour and salt. Cut in shortening with two butter knifes.
  • In separate bowl, mix together egg, vinegar, and water. Drizzle wet mixture into dry mixture, cutting it in.
  • Roll out dough, and fit into two 9 inch pie pans.
  • Bake at 425 degrees F (220 degrees C) for 12 minutes.

Nutrition Facts : Calories 231.4 calories, Carbohydrate 17.9 g, Cholesterol 11.6 mg, Fat 16.6 g, Fiber 0.6 g, Protein 2.8 g, SaturatedFat 4.1 g, Sodium 150.3 mg, Sugar 0.1 g

EASY PIE CRUST



Easy Pie Crust image

Prep now and enjoy wonderful pies all season. Make the crust and topping in advance and keep them in the freezer for up to three months, then defrost fully before using.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 1h40m

Yield Makes 2

Number Of Ingredients 4

2 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon sugar
2 sticks chilled unsalted butter, cut into pieces

Steps:

  • To make the dough for the pie crust, mix 2 1/2 cups all-purpose flour and 1 teaspoon each salt and sugar in a medium-size bowl. Cut 2 sticks chilled unsalted butter into pieces. With a pastry blender, cut in butter, working until mixture resembles coarse meal.
  • Add 4 tablespoons ice water; work with hands until dough comes together. If dough is still crumbly, add more ice water a tablespoon at a time (up to 4 more tablespoons). Do not overwork.
  • Divide dough in half, and flatten halves into disks. Wrap disks separately in plastic; refrigerate at least 1 hour.
  • To form the pie shell, roll the dough on a floured surface into a 14-inch round. Wrap around rolling pin and carefully unroll over a 9-inch pie plate.
  • Fit gently into bottom and side of plate. Use kitchen shears to trim dough to a 1-inch overhang; fold under, and seal to form a rim.
  • Crimp rim with fingertips and knuckle. Repeat with remaining dough; wrap each with plastic, stack, and freeze.

OUR FAVORITE PIE DOUGH



Our Favorite Pie Dough image

Perfect pie crust recipe from the Epicurious Test Kitchen.

Provided by Rhoda Boone

Categories     Thanksgiving     Pie     Dessert     Pastry

Yield Makes dough for one double crust pie or two single-crust pies

Number Of Ingredients 5

2 1/2 cups all-purpose flour
1 teaspoon salt
1 1/2 tablespoons granulated sugar
2 sticks (16 tablespoons) unsalted butter, cut into small pieces and frozen for 15 minutes
1 tablespoon apple cider vinegar, chilled

Steps:

  • In the bowl of a food processor, pulse the flour, salt, and sugar. Add butter and pulse until coarse, pea-sized crumbs appear, about 10 seconds. With the machine running, add vinegar and 1/4 cup ice water and process until the dough just holds together, about 30 seconds. Squeeze a small amount of dough between your fingers and if it is very crumbly, add more ice water, 1 tablespoon at a time (2 tablespoons maximum). Do not over process.
  • Turn dough out onto a lightly floured surface and push together into a rough ball. Knead a few times to combine, then divide into two equal balls. Flatten each ball into a disc with smooth edges (no cracks), cover with plastic wrap, and refrigerate at least 1 hour or up to overnight.

MY FAVORITE PIE CRUST



My Favorite Pie Crust image

Make and share this My Favorite Pie Crust recipe from Food.com.

Provided by pammyowl

Categories     < 15 Mins

Time 15m

Yield 2 pie crusts

Number Of Ingredients 8

3 cups flour
2 tablespoons dry buttermilk
1 teaspoon . salt
1/2 teaspoon baking powder
1/2 cup shortening
1/2 cup butter, cold
2 teaspoons cider vinegar
6 -10 tablespoons ice water

Steps:

  • Whisk together all of the dry ingredients, reserving a few tablespoons of the flour. Work in the shortening, mixing until the mixture is the texture of sand and all the flour particles are coated. Now cut in the butter, but do not completely Incorporate it. You want small pea sized dots of butter, this will add flakiness.
  • Sprinkle the vinegar and ice water over the dough while tossing with a fork. Just as soon as the dough becomes cohesive (i.e., you can squeeze it into a ball easily), stop mixing; there should still be visible pieces of fat in the dough. Flatten the dough into a disk and wrap the two disks in plastic wrap or waxed paper. Refrigerate for 30 minutes or longer; this resting period allows the flour to absorb the water, making the dough easier to roll out.
  • When you're "ready to roll," remove the dough from the fridge. Dough made with a combination of butter and shortening should rest for about 5 minutes at room temperature before rolling. If you've made the dough with all vegetable shortening, you'll be able to work with it directly from the refrigerator. A dough made with all butter will need to warm slightly (10 to 15 minutes) before rolling, as butter becomes brittle when it's refrigerated.
  • Roll the dough to the size needed (about 13" for a 9" pie). Fill and bake as directed in your recipe.

Nutrition Facts : Calories 1569.2, Fat 99.5, SaturatedFat 42.5, Cholesterol 126.5, Sodium 1697.6, Carbohydrate 146.6, Fiber 5.1, Sugar 3.7, Protein 22.1

MY FAVORITE VINEGAR PIE CRUST



My Favorite Vinegar Pie Crust 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.

Provided by ketchupqueen

Categories     Dessert

Time 8m

Yield 4 pie crusts

Number Of Ingredients 6

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, Fat 66.2, SaturatedFat 16.5, Cholesterol 52.9, Sodium 601.3, Carbohydrate 71.7, Fiber 2.5, Sugar 0.4, Protein 11.3

VINEGAR PIE CRUST



Vinegar Pie Crust image

This goes with the Vinegar Pie its the crust that is used to make the Vinegar Pie taste better . And its the Crust that my greatgrandmother used to make her so good .

Provided by MomaJean

Categories     Pie

Time 20m

Yield 4 crusts, 24 serving(s)

Number Of Ingredients 6

3 cups flour
1 1/4 cups shortening
1 teaspoon salt
1 egg
5 1/2 tablespoons water
1 teaspoon vinegar

Steps:

  • Work flour, shortening and salt until very fine.
  • Beat egg, water and vinegar together.
  • Make a little well in the mixture, add liquid and blend.
  • This recipe makes four one-crust pies.
  • This goes with the Vinegar Pie Recipe too and this is the crust recipe that my greatgrandmother used to make hers with.
  • And its really swell too.

GRANDMA PRUIT'S VINEGAR PIE



Grandma Pruit's Vinegar Pie image

This historic pie has been in our family for many generations and is always served at our get-togethers.-Suzette Pruit, Houston, Texas

Provided by Taste of Home

Categories     Desserts

Time 1h40m

Yield 8 servings.

Number Of Ingredients 7

2 cups sugar
3 tablespoons all-purpose flour
1/4 to 1/2 teaspoon ground nutmeg
Pastry for double-crust pie
1/2 cup butter, cubed
2/3 cup white vinegar
1 quart hot water

Steps:

  • Preheat oven to 450°. Whisk together sugar, flour and nutmeg; set aside. On a lightly floured surface, roll one-third of pie dough to a 1/8-in.-thick circle; cut into 2x1-in. strips. Layer a deep 12-in. enamel-coated cast-iron skillet or ovenproof casserole with half the strips; sprinkle with half the sugar mixture. Dot with half the butter. Repeat sugar and butter layers., Roll remaining two-thirds of pie dough to a 1/8-in.-thick circle. Place over filling, pressing against sides of skillet or casserole. Cut a slit in top. Add vinegar to hot water; slowly pour vinegar mixture through slit. Liquid may bubble up through crust; this is normal. To catch spills, line an oven rack with foil., Bake until crust is golden brown, about 1 hour. Cover edge loosely with foil during the last 15-20 minutes if needed to prevent overbrowning. Remove foil. Cool on a wire rack.

Nutrition Facts : Calories 545 calories, Fat 25g fat (13g saturated fat), Cholesterol 41mg cholesterol, Sodium 316mg sodium, Carbohydrate 78g carbohydrate (50g sugars, Fiber 0 fiber), Protein 2g protein.

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