Vinegar Pie Crust Recipe

Updated on March 18, 2016
Pumpkin pie filling (20 oz.), 2 eggs & 5 oz. condensed milk baked in a vinegar crust. (Please pardon the messy fluting!)
Pumpkin pie filling (20 oz.), 2 eggs & 5 oz. condensed milk baked in a vinegar crust. (Please pardon the messy fluting!) | Source

Vinegar must be one of the most versatile products on earth.

You can use highly concentrated vinegar straight out of the bottle to kill weeds. You can mix ordinary household vinegar with water to create an inexpensive window washing agent. Add 3 tablespoons of vinegar to a gallon of water, and you have an effective organic treatment for fungal diseases on plants. And vinegar blended with olive oil makes an excellent wood polish.

Amazingly, vinegar tastes good too, adding zip to salads, dressings and marinades. And it is a key ingredient in no fail homemade pie crust.

Apple pie made with vinegar pie crust sprinkled with sugar & cinnamon? Delicious!
Apple pie made with vinegar pie crust sprinkled with sugar & cinnamon? Delicious! | Source

NO FAIL VINEGAR PIE CRUST

Frozen pie shells taste more like cardboard than crust, and refrigerator pie crusts (although better) aren't exactly flaky. But pie crust made with vinegar is both flaky and flavorful.

Once you get the knack of rolling it out, you'll find that it's almost as easy a wrestling a frozen crust out of the bag or unrolling Pillsbury's best. And it definitely tastes better.


Quick Tips for Making Crust

  1. To transfer rolled pie crust into the pan easily, drape it over the rolling pin, and then gently unroll it over the plate.
  2. If making a double-crust pie, don't bother to flute the bottom shell. Instead, simply use a sharp knife to cut away excess dough.

VINEGAR PIE CRUST RECIPE

It's not vinegary at all!

Vinegar Pie Crust doesn't taste vinegary at all, but it is light and flaky. My mother-in-law calls it a "no fail" recipe, and I have to agree: it's hard to ruin. You (and your children) can play with the dough as much as you like. It won't get tough. And if you make a mistake, you can wad it up and roll it out all over again. You can even patch it--no harm done.

Blend the shortening into the flour & salt with a pastry blender.
Blend the shortening into the flour & salt with a pastry blender. | Source
The mixture will eventually look like this. When it does, it's time to add the egg, water & vinegar.
The mixture will eventually look like this. When it does, it's time to add the egg, water & vinegar. | Source
Split the dough into two balls.
Split the dough into two balls. | Source
Then roll  the balls out into crusts & transfer them into 8-inch pie pans.
Then roll the balls out into crusts & transfer them into 8-inch pie pans. | Source

Rate this recipe.

4.8 stars from 4 ratings of Vinegar Pie Crust

Ingredients

  • 3 C. flour
  • 1 tsp. salt
  • 1 1/4 C. Crisco or other shortening
  • 1 egg, well beaten
  • 5 Tbsp. water
  • 1 Tbsp. vinegar

Instructions


1. Blend together flour and salt.

2. With a fork, two knives or a pastry cutter, work the shortening into the flour mixture until it resembles little peas.

3. Mix together the egg, water and vinegar. Add it to the flour mixture.

4. Divide the dough into two balls.

5. Begin working with the dough balls immediately, rolling them out into two pie crusts on a floured towel, pastry mat or board. (You don't have to chill them.) Makes two 8-inch pie shells.

5. If desired, fill with Vinegar Pie Filling (recipe below).

VINEGAR PIE

The perfect filling for pie crust made with vinegar

Vinegar Pie is an inexpensive alternative to lemon pie and a great dessert for times of year when fresh, local produce is scarce.

Many versions of vinegar pie exist. The no-nonsense recipe below is from Grit magazine. It makes one thick 8-inch pie or one thin 9-inch.

RECIPE FOR VINEGAR PIE WITH MERINGUE TOPPING

Ingredients

  • 1 1/4 C. sugar
  • 3 Tbsp. cornstarch
  • 1 1/2 C. hot water
  • 1/2 C. cider vinegar
  • 1 Tbsp. butter
  • 2 eggs (separated)
  • 1 8-inch pie crust (baked)
  • 1/4 C. sugar
  • 1/4 tsp. cream of tartar

Instructions

THE FILLING

1. Mix the first five ingredients in a saucepan and bring to a boil. Stir constantly until the mixture becomes thick and clear. Remove from heat.

2. Stir a small amount of the hot mixture into the beaten egg yolks. (Don't add too much too quickly--you'll scramble the eggs!) Return it to the saucepan and cook two minutes.

3. Remove from heat and allow to cool. When the mixture is lukewarm, pour it into the baked pie shell.

THE MERINGUE TOPPING

1. Mix 1/4 C. sugar, cream of tartar and egg whites until stiff. Spread over pie to the edges.

2. Bake 10-12 minutes at 325 degrees until lightly browned.

A Quick Meringue Tutorial from CookingSkills.com

Questions & Answers

    © 2011 Jill Spencer

    Comments

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      • frogyfish profile image

        frogyfish 

        3 years ago from Central United States of America

        This is a larger recipe than my usual not-made-often pie crust, but your recipe for crust and filling both are quite tempting. I really like the 'can't over-handle it' part too. Thanks for a great sharing here...and I liked your mention of Grit, too.

      • The Dirt Farmer profile imageAUTHOR

        Jill Spencer 

        3 years ago from United States

        Hey FatBoyThin. Thanks for stopping by. You'll have to try this recipe just for a change. If you make good pie crust the ordinary way, this will be a snap for you. (: All the best, Jill

      • FatBoyThin profile image

        Colin Garrow 

        3 years ago from Kinneff, Scotland

        I love pies and my usual pastry is pretty good (if I say so myself), but I've never heard of using vinegar in a pie crust before. However, I'll try anything once. Great Hub, voted up.

      • The Dirt Farmer profile imageAUTHOR

        Jill Spencer 

        5 years ago from United States

        2patricias, this is the easiest pie crust recipe I've ever made, mostly because you don't have to be careful in how you handle it. Hope you give it a try! --Jill

      • 2patricias profile image

        2patricias 

        5 years ago from Sussex by the Sea

        I've never tried this - neither the crust nor vinegar pie.

        I shall have to give it a go.

        Meanwhile, I am adding this to my Recipe Index for HubPages.

      • The Dirt Farmer profile imageAUTHOR

        Jill Spencer 

        6 years ago from United States

        @ jamesLyn -- Hope/glad you like it. This pie crust is really good with apple filling. Thanks for commenting.

      • profile image

        jamesLyn@ 

        6 years ago

        ahm! the pie delicious !!!!!!!.......,,,,,,,

      • The Dirt Farmer profile imageAUTHOR

        Jill Spencer 

        6 years ago from United States

        Thanks, mathira. Hope you have a chance to try it. Not only is vinegar pie crust good, but it's really simple to make. Thanks for reading & commenting! Take care, TDF

      • mathira profile image

        mathira 

        6 years ago from chennai

        Yummy recipe.

      • The Dirt Farmer profile imageAUTHOR

        Jill Spencer 

        6 years ago from United States

        Hey Peggy! Vinegar pie tastes a lot like lemon pie, so if you like that, you'll probably like vinegar pie. Thanks for commenting! DF

      • Peggy W profile image

        Peggy Woods 

        6 years ago from Houston, Texas

        I have heard of using vinegar in a pie crust but have never made it. For the few times in an entire year that I might make a pie, I use an oil crust recipe. This does look simple and nice to know that it turns out flakey. Up, interesting and useful votes. What does vinegar pie taste like?

      • The Dirt Farmer profile imageAUTHOR

        Jill Spencer 

        6 years ago from United States

        Thanks for commenting, North Wind. I'm glad you stopped by. Have a great holiday, DF

      • North Wind profile image

        North Wind 

        6 years ago from The World (for now)

        I agree that this is useful. I am always looking for easy ways to make pie crusts! I am glad I happened upon this hub!

      • The Dirt Farmer profile imageAUTHOR

        Jill Spencer 

        6 years ago from United States

        Frogyfish, this one is easier in my opinion, simply because you don't have to fool with making anything hot or cold. I don't chill the dough because I think it's harder to roll out that way with this recipe, but you can. I can never get the fluting to look quite as pretty with this recipe because the dough is thicker, but it is flaky. If you're looking for super easy, go with this one!

      • frogyfish profile image

        frogyfish 

        6 years ago from Central United States of America

        Flaky, and you don't have to chill it? Doesn't get tough. Yea! I just came from your hot water crust but I like this easier one...Do you prefer one over the other? Am bookmarking this one too! Thanks!

      • The Dirt Farmer profile imageAUTHOR

        Jill Spencer 

        6 years ago from United States

        Hope this recipe works for you, RedElf. Don't chill it--and if you have to refrigerate the dough, let it sit for a bit before you do roll it out. Have a great holiday! DF

      • RedElf profile image

        RedElf 

        6 years ago from Canada

        My sister has great luck with the "No-Fail Pie Crust" recipe, but it actually fails for me. I use my dad's recipe. I will have to try the vinegar pie though - most intriguing!

      • The Dirt Farmer profile imageAUTHOR

        Jill Spencer 

        6 years ago from United States

        Thanks, Celie! Glad you commented.

        Shelly, I have no idea about the gluten free flour. I've never used it. I guess you could halve the recipe & try it! Thanks for stopping by. DF

      • Shelly McRae profile image

        Shelly McRae 

        6 years ago from Phoenix, Arizona

        This sounds pretty easy. Do you think it's possible to do it with gluten free flour mix?

      • Celiegirl profile image

        Celiegirl 

        6 years ago

        Great hub! I will definitely be using the info and recipes. Thanks!

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