Easiest Vinegar Pie Crust Food

VINEGAR PIE

Steps:

• Place the pie crust in a 9 inch pie pan and crimp the edges. Pre-bake according to the temperature and time of the package directions. Use pie weights to keep the crust from puffing up too much when baking.
• 2. Adjust oven temperature to 350°F, if needed.
• 3. In a large bowl, combine the eggs, sugar, butter, vinegar and vanilla extract. Whisk well to combine, then pour into pre-baked pie shell.
• 4. Bake pie for 30-40 minutes, or until pie is set but a little jiggly.
• 5. Allow pie to cool to room temperature, then refrigerate pie until cool and firm and serve.
• 6. Serve pie with whipped cream and a sprinkle of nutmeg. Don't skip the nutmeg - trust me!

VINEGAR & BUTTER PIE CRUST

Steps:

• Combine the flour, salt and sugar in a large bowl.
• Cut in the butter using a pastry blender or your fingers until the mixture resembles coarse meal.
• Whisk the vinegar, egg, and 1/2 cup of ice water together and mix into the flour mixture with your hands until just combined.
• Transfer to a clean work surface, and gently press to form a dough.
• Divide dough into 4 equal parts.
• Shape each into a ball, flatten slightly to form a disk, and wrap in plastic.
• Chill for at least 1 hour.
• Roll out disk on lightly floured surface to 1/8" thickness.
• Transfer to to a 9in. pie plate, fill with fruit. Roll second disk top with top crust, crimp edge.
• Bake at 375 degrees for 50 minute.

NO FAIL PIE CRUST I

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.

EASIEST VINEGAR PIE CRUST

Steps:

• Put all ingredients in a pie pan and stir with a fork until the flour is barely moist.
• Use the fingers to press and smooth the dough onto the sides and bottom of the pie pan, forming a fluted edge along the top.
• Prick with a fork and bake at 350 until lightly browned.
• (or add filling and bake).

MOST INCREDIBLE NO FAIL PIE CRUST

Steps:

• Cut together flour, shortening and salt until it resembles small peas.
• Combine the egg, water and vinegar and gradually add to flour mixture.
• Stir just until moistened and a soft dough forms.
• Divide into 2 disks.
• Wrap and refrigerate until ready to use.
• Roll out and use with your favorite pie recipe!

MY FAVORITE VINEGAR PIE CRUST

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.

VINEGAR PIE CRUST

Steps:

• Work flour, shortening and salt until very fine.
• Beat egg, water and vinegar together.
• Make a little well in the mixture, add liquid and blend.
• This recipe makes four one-crust pies.
• This goes with the Vinegar Pie Recipe too and this is the crust recipe that my greatgrandmother used to make hers with.
• And its really swell too.

FLAKY VINEGAR EGG PIE CRUST

Steps:

• In a bowl, mix together the salt and flour.
• With a pastry blender, cut in cold shortening until the size of peas.
• In a small cup, beat egg with a fork, add in the vinegar and water; whisk until well blended.
• Add the water/egg mixture gradually to the flour mixture.
• Shape into ball.
• Refrigerate 1 or more hours.
• Roll out dough, use for 2 (8" pie crust) OR 1 large deep dish pie crusts.

EXTRA-FLAKY PIE CRUST

Steps:

• In a medium bowl, whisk together the flour, sugar, baking powder and salt; set aside.
• In a measuring cup or a small bowl, combine the water and vinegar; set aside.
• Gently toss the butter in the flour mixture until coated, then use a pastry blender to cut the butter into the flour. (You should have pieces of butter that range from sandy patches to pea-size chunks, with some larger bits as well.)
• Drizzle in about half of the ice water mixture and stir lightly with a fork until the flour is evenly moistened and the dough starts to come together. If the dough seems dry, add a little more ice water, 1 to 2 tablespoons at a time. The dough will still look a bit shaggy at this point. If you grab a small piece of dough and press it slightly with your hand, it should mostly hold together.
• Dump the dough out onto an unfloured work surface and gather it together into a tight mound. Using the heel of your hand, smear the dough a little at a time, pushing it away from you and working your way down the mass of dough to create flat layers of flour and butter. Gather the dough back together with a bench scraper, layering the clumps of dough on top of one another.
• Repeat the process once or twice more; the dough should still have some big pieces of butter visible.
• Cut the dough in half. Shape each piece into a disk and flatten it. Wrap the disks in plastic and put in the refrigerator for at least 1 hour, or overnight, to rest.
• The dough can be stored for 3 days in the refrigerator or up to 1 month in the freezer. If making the dough in advance to freeze: Roll out the dough on a piece of parchment paper, then carefully roll it up in the parchment. Write the date on the parchment and pop into the freezer to firm up, about 30 minutes. Then wrap the crust securely in plastic wrap. Defrost the dough in the refrigerator overnight or thaw it on the kitchen counter for about 30 minutes before using.)
• Use the dough for double-crust pie recipes or cut it into disks to prepare Berry Hand Pies.

VINEGAR PIE

Steps:

• Preheat oven to 350°. In a large bowl, combine eggs, sugar, butter, vinegar and vanilla. Mix well. Pour into pie shell. Bake at 350° for 45-50 minutes.

NEVER-FAIL PIE CRUST

Steps:

• Combine flour and salt in a bowl. Cut in shortening. Add milk and vinegar. Shape dough into a ball. Chill for 30 minutes. Divide dough in half. On a lightly floured surface, roll out each half to fit a 9-in. pie pan.