Vinegar and Egg Crust

Vinegar and Egg Crust

33

"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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Ingredients

servings 154 cals
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Original recipe yields 24 servings

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Nutrition

  • Calories:
  • 154 kcal
  • 8%
  • Fat:
  • 11 g
  • 17%
  • Carbs:
  • 11.9g
  • 4%
  • Protein:
  • 1.9 g
  • 4%
  • Cholesterol:
  • 8 mg
  • 3%
  • Sodium:
  • 52 mg
  • 2%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. In a large bowl, mix flour and salt. With a pastry blender, cut in the shortening until pea-sized.
  2. 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.)
  3. Roll out on lightly floured pastry cloth with cloth covered roller.
  4. Brush the crust with milk and sprinkle with sugar before baking.

Reviews

33
  1. 42 Ratings

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Most helpful positive review

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...

Most helpful critical review

Don't remember

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...

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 ...

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 FA...

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. w...

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 ...

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 littl...

By far - my favorite crust recipe.

This will wait in the frig for weeks. Much better than ready made crust. I roll mine out between sheets of wax paper instead of a floured board

This is really flaky and delicious. I happened upon this recipe by accident and decided to give it a try. You definitely won't need all the liquid. I will definitely use this recipe again!