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Vinegar and Egg Pie Crust Recipe

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This recipe for Vinegar and Egg Pie Crust is from Carda Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
(5 single crusts or 2 doubles + 1 single)

4 c. un-sifted flour
1 Tbsp. sugar
1 1/2 tsp. salt
1 1/2 c. shortening
1 egg
1 Tbsp. vinegar
1/2 c. cold water
Directions:
Directions:
Blend flour, sugar, and salt in mixing bowl. Cut in shortening with pastry blender (or use 2 knives in cutting motion) until pieces are size of small peas. Blend egg, vinegar and water. Sprinkle over flour mixture, a tablespoon at a time, tossing lightly with a fork until all is moistened. Gather into a ball with hands. ** Do not need pie dough). Gently gather mixture in clear wrap. Chill several hours or overnight. Roll on lightly floured pastry cloth or board into a circle about 1 inch larger than pie pan, roll from center out to edge.
If edges split, pinch together. Fold round pie in half, and half again then fit loosely into pie pan. For baked crust, prick bottom and sides well with a fork to prevent puffing as shell bakes. Bake at 450 degrees about 10 minutes, or until golden brown. If filling and crust are baked together, do not prick pastry. Fill and bake as recipe directs. Wrap any extra dough in foil or several thicknesses of clear wrap and store in refrigerator.

 

 

 

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