My Favorite Vinegar Pie Crust Recipes

VINEGAR & BUTTER PIE CRUST

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.

VINEGAR PIE CRUST

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.

MY FAVORITE VINEGAR PIE CRUST

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.

MY FAVORITE PIE CRUST

Steps:

• Set out the solid margarine stick for a while on the kitchen counter to soften it.
• Mix flour, salt,and margarine with one hand in small bowl-1 1/2 quart size. You do not want the mixture to get too warm. Use your other hand to hold bowl or use 2 knives which is what I do.
• Mix until you have pea-sized pebbles.
• Chill for 30 minutes (or freeze and later defrost and continue with remaining directions).
• Remove bowl from refrigerator; add 1 tablespoon of icy cold water. Add more if you need to.
• Mix with one hand until mixture sticks together in a ball. Use other hand only to hold the bowl.
• Put additional flour onto counter and rolling pin.
• Roll dough into a circle for your pie.

MY FAVORITE PIE CRUST

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.