EASY PEASY MILK AND VINEGAR PIE CRUST
I lost the recipe for this pie crust and had to experiment with other recipes. None could even come close! Turns out my daughter had snitched my old recipe Binder..I got it back!! This pie crust is so flaky and so easy to roll out and ever oh so pliable..had it for over 35 years and still it is, at least to me, unsurpassed..
Provided by C S
Categories Pies
Time 25m
Number Of Ingredients 5
Steps:
- 1. In small bowl mix together milk and vinegar. Set aside.
- 2. Bigger bowl mix flour, Crisco and salt.
- 3. Add first mixture and knead dough. I find it easier to use my hands, but you do whatever.
- 4. Dust counter with flour and knead the dough a little longer until it is smooth. Cover it and the rolling pin in flour as needed.
- 5. ..and Voila!! Best and easiest pie crust..ever(:
EASY PIE CRUST
This recipe was given to me by a friend of mine many years ago and I enjoy it because it has a different taste and is so easy to fix.
Provided by B1BMOM
Categories Desserts Pies 100+ Pie Crust Recipes Pastry Crusts
Time 25m
Yield 8
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Place all ingredients in 9 inch pie pan. Stir together with fork. Pat mixture into bottom and up the sides of the pan. Poke holes in bottom and side of crust.
- Bake for 15 minutes in the preheated oven, or until light brown. Use as directed in favorite pie recipe.
Nutrition Facts : Calories 215 calories, Carbohydrate 19.1 g, Cholesterol 0.3 mg, Fat 14.3 g, Fiber 0.6 g, Protein 2.5 g, SaturatedFat 1.1 g, Sodium 292.7 mg, Sugar 1.3 g
VINEGAR AND EGG CRUST
This crust was used by Elsie Hack to win the 1978 Ohio State Fair pie baking contest. (It was wrapped around an apple pie.) Because the crust is very flaky when baked, it is a bit difficult to roll and handle, but well worth the effort.
Provided by Ron Schmaeman
Categories Desserts Pies 100+ Pie Crust Recipes Pastry Crusts
Yield 24
Number Of Ingredients 6
Steps:
- In a large bowl, mix flour and salt. With a pastry blender, cut in the shortening until pea-sized.
- Beat together egg, vinegar and water. Mix liquid with flour mixture, using a fork, until mixture forms a ball (Note: add liquid one tablespoon at a time. You probably will not use all of it.)
- Roll out on lightly floured pastry cloth with cloth covered roller.
- Brush the crust with milk and sprinkle with sugar before baking.
Nutrition Facts : Calories 154.2 calories, Carbohydrate 11.9 g, Cholesterol 7.8 mg, Fat 11 g, Fiber 0.4 g, Protein 1.9 g, SaturatedFat 2.8 g, Sodium 51.8 mg, Sugar 0.1 g
NO FAIL PIE CRUST I
I found this recipe years ago, and have not made any other since. This dough freezes very well.
Provided by Lenn
Categories Desserts Pies 100+ Pie Crust Recipes Pastry Crusts
Time 10m
Yield 24
Number Of Ingredients 6
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, Carbohydrate 10 g, Cholesterol 7.8 mg, Fat 8.9 g, Fiber 0.4 g, Protein 1.6 g, SaturatedFat 2.2 g, Sodium 27.5 mg, Sugar 0.1 g
VINEGAR & BUTTER PIE CRUST
I am the worst pie crust maker. I about gave up until I tried this recipe. Now even I can bake a homemade pie. Timesaver: Keep extra dough frozen until ready to use. Allow 2 days to thaw in refrigerator.
Provided by children from A to Z
Categories Dessert
Time 1h5m
Yield 2 pies
Number Of Ingredients 7
Steps:
- Combine the flour, salt and sugar in a large bowl.
- Cut in the butter using a pastry blender or your fingers until the mixture resembles coarse meal.
- Whisk the vinegar, egg, and 1/2 cup of ice water together and mix into the flour mixture with your hands until just combined.
- Transfer to a clean work surface, and gently press to form a dough.
- Divide dough into 4 equal parts.
- Shape each into a ball, flatten slightly to form a disk, and wrap in plastic.
- Chill for at least 1 hour.
- Roll out disk on lightly floured surface to 1/8" thickness.
- Transfer to to a 9in. pie plate, fill with fruit. Roll second disk top with top crust, crimp edge.
- Bake at 375 degrees for 50 minute.
Nutrition Facts : Calories 2395.8, Fat 165.9, SaturatedFat 103.2, Cholesterol 520, Sodium 936.6, Carbohydrate 197.4, Fiber 6.8, Sugar 7.2, Protein 30.6
FLAKY VINEGAR EGG PIE CRUST
This goes back many years it is one of the better pie pastry recipes, the vinegar and the egg works magic to create a flakey easy to work with pastry! :)
Provided by Kittencalrecipezazz
Categories Dessert
Time 15m
Yield 1-2 pie crusts
Number Of Ingredients 6
Steps:
- In a bowl, mix together the salt and flour.
- With a pastry blender, cut in cold shortening until the size of peas.
- In a small cup, beat egg with a fork, add in the vinegar and water; whisk until well blended.
- Add the water/egg mixture gradually to the flour mixture.
- Shape into ball.
- Refrigerate 1 or more hours.
- Roll out dough, use for 2 (8" pie crust) OR 1 large deep dish pie crusts.
VINEGAR PIE CRUST
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
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.
VINEGAR PIE
For an adventure in taste, this pie is the way to go. It is very inexpensive and will surprise you with its unique taste!-Dora Williams, Laingsburg, Michigan
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 350°. In a large bowl, combine eggs, sugar, butter, vinegar and vanilla. Mix well. Pour into pie shell. Bake at 350° for 45-50 minutes.
Nutrition Facts : Calories 354 calories, Fat 15g fat (7g saturated fat), Cholesterol 127mg cholesterol, Sodium 190mg sodium, Carbohydrate 51g carbohydrate (38g sugars, Fiber 0 fiber), Protein 4g protein.
EASY HOMEMADE PIE CRUST
This pie crust is my personal favorite and is made using a food processor, which makes cutting the butter into the flour very simple. By the way, you can make a double batch of this, and freeze the individually wrapped dough for future pie-related adventures.
Provided by Chef John
Categories Desserts Pies 100+ Pie Crust Recipes Pastry Crusts
Time 40m
Yield 8
Number Of Ingredients 5
Steps:
- Combine flour, salt, and butter in a food processor. Pulse until mixture resembles coarse crumbs, about 10 1-second pulses.
- Stir water and vinegar in a small bowl.
- Pour half the ice water and vinegar mixture into the flour and butter mixture. Pulse to combine, about 3 (1-second) pulses. Pour in remaining ice water and vinegar mixture. Pulse until mixture just starts to come together, about 8 (1-second) pulses.
- Turn dough out onto a wooden surface, pat into round shape and divide in half. Form each half into a disc about 5 inches wide.
- Wrap each disc in plastic wrap and refrigerate for at least 30 minutes until ready to use.
Nutrition Facts : Calories 346 calories, Carbohydrate 29.8 g, Cholesterol 61 mg, Fat 23.4 g, Fiber 1.1 g, Protein 4.3 g, SaturatedFat 14.6 g, Sodium 149.7 mg, Sugar 0.1 g
NEVER-FAIL PIE CRUST
Even novice bakers who normally shy away from homemade pie pastry can't go wrong with this recipe. It's so easy to roll out and produces a tender, flaky crust every time.-Ruth Gritter, Grand Rapids, Michigan
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 2 (9-inch crusts).
Number Of Ingredients 5
Steps:
- Combine flour and salt in a bowl. Cut in shortening. Add milk and vinegar. Shape dough into a ball. Chill for 30 minutes. Divide dough in half. On a lightly floured surface, roll out each half to fit a 9-in. pie pan.
Nutrition Facts : Calories 133 calories, Fat 8g fat (2g saturated fat), Cholesterol 1mg cholesterol, Sodium 150mg sodium, Carbohydrate 12g carbohydrate (1g sugars, Fiber 0 fiber), Protein 2g protein.
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