MY FAVORITE VINEGAR PIE CRUST
I won't eat any other kind; my grandma, mom, and aunt make this, and until I was 11, I didn't know there WAS another kind. Good both in desserts (sprinkle top with sugar for a two-crust pie) and main dishes (really good with pot pie). Don't go substituting for the shortening, unless you use lard. Lard and shortening are 100% fat, while butter and margarine are only 80% fat. It won't work right, trust me. To freeze, flatten individual crusts into discs about 1/2 to 3/4 inch thick, wrap in waxed paper, and freeze in airtight freezer bags with all the air squeezed out. To defrost, let sit out, don't do it in the fridge or it'll get too dry. It doesn't have to completely defrost before you use it; just start rolling as it's starting to soften and it'll speed the process. Makes 4 pie crusts (enough for 4 one-crust pies or 2 two-crust pies). Also good for pasties, turnovers, etc.
Provided by ketchupqueen
Categories Dessert
Time 8m
Yield 4 pie crusts
Number Of Ingredients 6
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.
Nutrition Facts : Calories 926, Fat 66.2, SaturatedFat 16.5, Cholesterol 52.9, Sodium 601.3, Carbohydrate 71.7, Fiber 2.5, Sugar 0.4, Protein 11.3
MY FAVORITE PIE CRUST
Make and share this My Favorite Pie Crust recipe from Food.com.
Provided by pammyowl
Categories < 15 Mins
Time 15m
Yield 2 pie crusts
Number Of Ingredients 8
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.
Nutrition Facts : Calories 1569.2, Fat 99.5, SaturatedFat 42.5, Cholesterol 126.5, Sodium 1697.6, Carbohydrate 146.6, Fiber 5.1, Sugar 3.7, Protein 22.1
GRANDMA'S SECRET PIE CRUST
The secret's out! A great basic pie crust recipe.
Provided by Felicia Bass
Categories Desserts Pies 100+ Pie Crust Recipes Pastry Crusts
Yield 16
Number Of Ingredients 6
Steps:
- In large bowl mix flour and salt. Cut in shortening with two butter knifes.
- In separate bowl, mix together egg, vinegar, and water. Drizzle wet mixture into dry mixture, cutting it in.
- Roll out dough, and fit into two 9 inch pie pans.
- Bake at 425 degrees F (220 degrees C) for 12 minutes.
Nutrition Facts : Calories 231.4 calories, Carbohydrate 17.9 g, Cholesterol 11.6 mg, Fat 16.6 g, Fiber 0.6 g, Protein 2.8 g, SaturatedFat 4.1 g, Sodium 150.3 mg, Sugar 0.1 g
OUR FAVORITE PIE DOUGH
Perfect pie crust recipe from the Epicurious Test Kitchen.
Provided by Rhoda Boone
Categories Thanksgiving Pie Dessert Pastry
Yield Makes dough for one double crust pie or two single-crust pies
Number Of Ingredients 5
Steps:
- In the bowl of a food processor, pulse the flour, salt, and sugar. Add butter and pulse until coarse, pea-sized crumbs appear, about 10 seconds. With the machine running, add vinegar and 1/4 cup ice water and process until the dough just holds together, about 30 seconds. Squeeze a small amount of dough between your fingers and if it is very crumbly, add more ice water, 1 tablespoon at a time (2 tablespoons maximum). Do not over process.
- Turn dough out onto a lightly floured surface and push together into a rough ball. Knead a few times to combine, then divide into two equal balls. Flatten each ball into a disc with smooth edges (no cracks), cover with plastic wrap, and refrigerate at least 1 hour or up to overnight.
FAVORITE PIE CRUST
The pick of the lot! This recipe was given to me many years ago by a nun who was a chef. She willingly gave me her recipe and needless to say I have never bought a pie since I got this recipe. It is never fail. The recipe is also in the company's coming cookbook---Pies. NOTE:Use this pastry for quiches, meat pies,turnovers,sausage rolls,or even small rounds.
Provided by Dotty2
Categories Dessert
Time 20m
Yield 6-8 single shells
Number Of Ingredients 8
Steps:
- Measure flour, sugar, salt and baking powder into a large bowl.
- Cut in lard until the size of tiny peas.
- Break egg into measuring cup and beat with a fork.
- Add vinegar and pour in enough water to measure 1 cup.
- Pour a little at a time over flour mixture, tossing and stirring with fork until all liquid is absorbed. You may not always need all of it.
- Shape pastry into a ball.
- Divide into 4 flat patties.
- Wrap and refrigerate.
- Wrap and refrigerate.
- Use with your favorite filling recipe.
BEST EVER PIE CRUST!
Found this in Martha Stewart Living two years ago. The best pie crust recipe I've found yet!!! The vinegar in the crust makes it very tender.
Provided by E.A.4957
Categories Dessert
Time 20m
Yield 1 pie crust
Number Of Ingredients 7
Steps:
- Place flour, salt,and sugar in the bowl of a food processor, pulse a few times to combine.
- Add butter and shortening to the flour mixture, and pulse until the mixture resembles coarse meal, about 10 seconds.
- With the machine running, add vinegar and 3 tablespoons ice water in a slow, stady stream through the feed tube of food processor until dough holds together.
- Do not process for more than 30 seconds.
- Divide dough in half, and turn each half out onto a piece of plastic wrap.
- Press each half into a flattened circle, wrap it in plastic, and refrigerate for at least 30 minutes.
VINEGAR PIE X
A vinegar pie spiced with cinnamon, cloves and allspice.
Provided by Margie Cagle
Categories Desserts Pies Vintage Pie Recipes
Time 1h
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C.)
- In a large saucepan combine sugar, flour, cinnamon, cloves, allspice, and salt. Mix well, then whisk in egg, vinegar, and water. Add butter and cook mixture over low heat until thick, stirring constantly. Pour mixture into pastry shell.
- Bake pastry in preheated oven for 3 minutes. Pour in filling and bake for 20 to 25 minutes, or until crust is brown on edges.
Nutrition Facts : Calories 208.3 calories, Carbohydrate 25.4 g, Cholesterol 30.9 mg, Fat 11 g, Fiber 1.1 g, Protein 2.5 g, SaturatedFat 3.9 g, Sodium 183.6 mg, Sugar 12.6 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 PIE
Categories Egg Dessert Bake Spring Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 to 10 servings
Number Of Ingredients 10
Steps:
- Make pie shell:
- Roll out half of pastry dough (reserve remainder for another use) on a lightly floured surface with a floured rolling pin into a 12-inch round. Fit dough into tart pan and trim excess, leaving a 1/2-inch overhang. Fold overhang inward and press against side of pan to form a rim that extends 1/4 inch above pan. Prick bottom of shell all over with a fork and chill 15 minutes.
- Preheat oven to 400°F.
- Line shell with foil and fill with pie weights. Bake in middle of oven until edge is pale golden and sides are set, about 20 minutes. Remove weights and foil and bake shell until bottom is golden, 8 to 10 minutes more.
- Make filling while shell bakes:
- Whisk together eggs and 1/4 cup sugar in a bowl until blended well. Whisk together flour and remaining 3/4 cup sugar in a 1-quart heavy saucepan, then whisk in water and vinegar. Bring to a boil, whisking until sugar is dissolved. Add to egg mixture in a slow stream, whisking constantly.
- Pour filling into saucepan and cook over moderate heat, stirring constantly with a wooden spoon, until filling coats back of spoon and registers 175°F on an instant-read thermometer, 12 to 15 minutes. (Do not boil.) Immediately pour filling into a 2-cup glass measure. If pie shell is not ready, cover surface of filling with a round of wax paper.
- Reduce oven temperature to 350°F, then pour hot filling into baked pie shell in middle of oven and cover rim of crust with a pie shield or foil (to prevent overbrowning). Bake pie until filling is set, 15 to 20 minutes, then cool completely in pan on a rack. Dust evenly with cinnamon.
MY FAVORITE PIE CRUST
This is my Mother's pie crust - hands down-the best! I have not included the baking directions because it depends upon the filling you decide to use.
Provided by WiGal
Categories Dessert
Time 45m
Yield 6 serving(s)
Number Of Ingredients 4
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.
Nutrition Facts : Calories 211.8, Fat 15.4, SaturatedFat 3.2, Sodium 204.7, Carbohydrate 16.1, Fiber 0.6, Sugar 0.1, Protein 2.3
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
More about "my favorite vinegar pie crust recipes"
FLAKY VINEGAR PIE CRUST - BAKING BITES
From bakingbites.com
Estimated Reading Time 2 mins
VINEGAR IN PIE DOUGH - KING ARTHUR BAKING
From kingarthurbaking.com
MY FAVORITE PIE CRUST RECIPE - ONCE UPON A CHEF
From onceuponachef.com
WHY ADD VINEGAR TO PIE DOUGH? - MARTHA STEWART
From marthastewart.com
VINEGAR IN PIE CRUST RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
PERFECT PIE CRUST - MINDFUL PALATE
From mindfulpalate.com
NO-FAIL ALL BUTTER PIE CRUST RECIPE (BEST PIE CRUST ... - FOODIECRUSH
From foodiecrush.com
MY FAVORITE PIE CRUST - RUMBLY IN MY TUMBLY
From rumblytumbly.com
VINEGAR PIE - SPICY SOUTHERN KITCHEN
From spicysouthernkitchen.com
OLD FASHIONED VINEGAR PIE - SAVORY MOMENTS
From savorymomentsblog.com
8 WAYS TO USE VINEGAR IN YOUR KITCHEN | EPICURIOUS
From epicurious.com
BUTTER PIE CRUST WITH VINEGAR RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
I TESTED TWO “SECRET” INGREDIENTS IN PIE CRUST AND ONLY
From myrecipes.com
PERFECT PIE CRUST RECIPE - THE PIONEER WOMAN
From thepioneerwoman.com
PIE CRUST RECIPE VINEGAR RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
PIE CRUST WITH VINEGAR RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
FAVOURITE VINEGAR PIE RECIPE | RECIPELAND
From recipeland.com
EASY, FLAKY PIE CRUST - A RANCH MOM
From aranchmom.com
VINEGAR IN PIE CRUST RECIPE - FOOD NEWS
From foodnewsnews.com
TRIED AND TRUE, OLD FASHIONED VINEGAR PIE - HERITAGE RIVER
From heritage-river.com
VINEGAR PIE CRUST RECIPE - LEITE'S CULINARIA
From leitesculinaria.com
HOMEMADE PIE CRUST WITH VINEGAR - CREATE THE MOST AMAZING …
From recipeshappy.com
PERFECT PIE CRUST INA GARTEN - RECIPE DIARIES
From recipe-diaries.com
I TRIED VINEGAR PIE! HERE'S WHAT I THOUGHT. | TASTE OF HOME
From tasteofhome.com
BEST FLAKY PIE CRUST - PLUM STREET COLLECTIVE
From plumstreetcollective.com
MY FAVORITE PIE CRUST - FAIRVIEW FOODIEFAIRVIEW FOODIE
From fairviewfoodie.com
MY FAVORITE PIE CRUST RECIPE. HOLDS TOGETHER BECAUSE OF THE VINEGAR ...
From pinterest.com
OLD FASHIONED VINEGAR PIE - SOUTHERN MADE SIMPLE
From southernmadesimple.com
MOM'S BASIC FLAKY PIE CRUST RECIPE - LIFE SHOULD COST LESS
From lifeshouldcostless.com
VINEGAR PIE, OR GOOD LORD I NEED PIE! WHAT’S IN THE PANTRY?
From pastrychefonline.com
CLASSIC VINEGAR PIE | EASY OLD FASHIONED PIE RECIPE!
From lifeloveandsugar.com
VINEGAR: PIE CRUST SECRET – THE VACAVILLE REPORTER
From thereporter.com
VINEGAR PIE CRUST RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
VINEGAR PIE IS A DEPRESSION-ERA PIE YOUR GRANDMA USED TO MAKE
From wideopeneats.com
#15-minutes-or-less #time-to-make #course #cuisine #preparation #occasion #north-american #pies-and-tarts #desserts #american #holiday-event #vegetarian #crusts-pastry-dough-2 #dietary #comfort-food #oamc-freezer-make-ahead #inexpensive #taste-mood #number-of-servings
You'll also love