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Vinegar and Egg Crust

4

30 min

Vinegar and Egg Crust

Vinegar and Egg Crust Photo 1

Category

Pie Recipes

Time

30 min

Serving

24 persons

Calories

154

Rating

4.00★ (65)

Cuisine

Author: Victoria Buriak
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.

Ingredients

  • sifted all-purpose flour: 3 cups
  • ¼ cups shortening: 1 piece
  • salt: 0.5 tsp
  • egg: 1 piece
  • distilled white vinegar: 2 tsp
  • ice water: 5 Tbsp

Metric Conversion

Stages of cooking

Vinegar and Egg Crust Photo 21
Vinegar and Egg Crust Photo 32
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  1. In a large bowl, mix flour and salt. With a pastry blender, cut in the shortening until pea-sized.
    Vinegar and Egg Crust Photo 2
  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.)
    Vinegar and Egg Crust Photo 3
  3. Roll out on lightly floured pastry cloth with cloth covered roller.
    Vinegar and Egg Crust Photo 4
  4. Brush the crust with milk and sprinkle with sugar before baking.
    Vinegar and Egg Crust Photo 5

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