Recipe by Ron Schmaeman
"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."
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sifted all-purpose flour
1 1/4 cups
distilled white vinegar
Wow!! Super easy pie crust recipe. For those who think it is hard to work with, after you mix, dump into a ziplock back, mush it all together in one lump and refridgerate it for 1 hour and it is super easy to work with after it cools. Thanks!!
This is practically a no-fail pie crust recipe, although I agree with a previous reviewer that you have to be careful not to overwork it. I get three single crusts from this recipe. My tweak is that I use 1.5 cups of shortening (or a mixture of shortening and butter) to 3 cups of flour, and increase the vinegar to 1 tablespoon. Sometimes I'll even add in a 1/4 tsp of baking powder per cup of flour, I find that makes it even more tender.
EXCELLENT TO WORK WITH, DOES'T FALL APART WHEN HANDLING. CAN BE
OVERWORKED MORE THAN STANDARD CRUSTS WITHOUT RISK OF TOUGHENING.
VERY FLAKY WHEN BAKED, AND THE BOTTOM CRUST BROWNS WITHOUT FAIL.
THIS IS THE ONLY CRUST RECIPE I USE, AND PEOPLE WHO HAVE TASTED MY
PIES RAVE AND ASK ME FOR THE RECIPE.
This crust was incredible with "Apple Pie by Grandma Opel" by MOSHASMAMA. It worked great, I just followed the directions and didn't even freeze the shortning or anything. My 3 year old took a little bit and worked it over and over and over, as only a 3 year old can, and when I eventually rolled it out and baked it with cinnamon sugar, it was still incredible.
The texture is so addicting. It's amazing. It's a different kind of flaky than the traditional pie recipe delivers. It's more of a melt-in-your-mouth kind of flaky. It's wonderful!
I did brush the bottom with egg white before adding pie filling. I don't know whether it made a big difference, but the end result was absolute perfection!
This is my favorite new crust recipe. I did change it a bit because I like both butter (3/4 cup) and (1/2 cup) shortening. I also added a teaspoon of sugar. I blind baked it @ 450 for 8 min. with weights & then remove the weights for 5 more minutes.
I was leery of the crust ingrediets, I worried over nothing, the crust on my pies have to be, hands down, the best I've had, they browned beautifully and were so flaky. I found the crust a little difficult to handle, it tore easily but patching didn't hurt it a bit. This crust recipe is well worth the effort, I won't bother with other crust recipes again.
By far - my favorite crust recipe.
* Percent Daily Values are based on a 2,000 calorie diet.
Vinegar and Egg Crust
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 99
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