The vinegar in this crust is a flavorless stabilizer, making the dough more forgiving and patchable. In addition to being easy to work with, it also tastes great—even butter-loving pastry fans enjoy the flavor.–Mollie Cox Bryan
LC What To Put In the Pie Crust Note
Any pie filling, of course, although you may wish to try the Peach Pie, which comes from the same charming collection of recipes as this tender, flaky crust.
Vinegar Pie Crust
- Quick Glance
- 20 M
- 40 M
- Makes two 9 or 10-inch crusts
- 2 cups all-purpose flour, plus more for the work surface
- 1/2 teaspoon salt
- 1 cup plus 1 tablespoon vegetable shortening
- 1 1/2 teaspoons distilled white vinegar
- 1 egg, lightly beaten
- 4 to 6 tablespoons ice water
- 1. Sift the flour and salt into a bowl and cut in the shortening with a pastry blender or, if you must, your fingertips until it is the size of small peas. Using a fork to lightly mix the ingredients, add the vinegar, egg, and just enough ice water to moisten the dry ingredients, being sure to add the ice water 1 tablespoon at a time. The dough will be sticky.
- 2. Divide the dough in half, form it into 2 equal-size balls, then flatten each ball into a disk. Roll out the crusts right away or wrap each tightly in plastic wrap and refrigerate for up to 2 weeks. When you’re ready to bake a pie, on a lightly floured surface, roll out a portion of dough to a thickness of about 1/8 inch, fit it into a 9- or 10-inch pie plate, and proceed according to your pie recipe.
- 3. To bake an empty crust, preheat the oven to 400°F. Press 1 rolled-out crust into a 9- or 10-inch pie plate. Line with parchment paper and weigh the crust down with dry beans or pie weights to keep the crust from bubbling or shrinking. To parbake the pie crust, bake for 10 minutes, until firm and lightly browned. To prebake the crust, remove it from the oven after 10 to 20 minutes, when you first see a golden hue to the crust.