Vinegar Pie Crust

Adding vinegar makes this crust extra flaky.

Vinegar Pie Crust

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  • Prep Time


  • Total Time


  • Servings



  • 1

    tsp. sugar

  • 1

    c. flour

  • ½

    tsp. salt

  • c. shortening

  • 3-4

    tbl. cold water

  • 1

    tsp. white vinegar


Combine flour, salt and sugar in mixing bowl. With pastry cutter, cut in shortening until mixed completely with uniform lumps. Sprinkle vinegar over the mixture, then the water, 1 tbl. at a time while tossing and stirring with a fork. Add water until dough is just moist enough to hold together. Form into a ball. Flatten to 1/2" thickness on a floured surface. Smooth edges. Using a rolling pin, roll out to a circle 1" larger than the pie plate, moving around at first so dough doesn't stick to the surface. Gently lift and fold the dough in half, then place on the pie pan. Smooth and pat out air pockets. Fold under the excess all around the pan. Flute the edges in a decorative design. Add pie filling and bake per the pie's instructions. BAKED CRUST: Prick the bottom and sides generously. Bake at 450 for 8-10 minutes. Cool. This recipe makes a single crust. Double it if the pie will have a top crust.


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