This egg and vinegar pie crust has been passed down in my family for generations... It's really easy to make and super crispy, for a flaky pie crust with any filling!
This is the best pie crust recipe that is super easy to make and turns out perfectly flaky... Every time! This recipe makes 3 pie crusts. Printable Recipe At Bottom!
It only takes about 10 minutes to put together, so make a double batch and keep pie crusts in the fridge or freezer for convenient use!
This recipe is so versatile... You can use this pie crust for desserts or savory dishes like a chicken pot pie. Having them in the fridge or freezer makes cooking these types of dishes fast & easy!
Flaky PIE CRUST Recipe
In a large bowl, use a pastry cutter to work the cold butter into your flour and salt till it looks like a coarse meal or crumb. ( You can also use other fats like Ghee, tallow, lard... However, I love the flavor of butter!)
Then, In a smaller bowl, beat 1 large egg with a fork. Add 6 tablespoons of cold water, and 1 tablespoon of white vinegar.
Pour the egg mixture into the flour and butter mixture, and mix gently till all of the ingredients are incorporated.
Cut the pie crust dough into 2-3 even pieces, roll each piece into a ball, and place each one in a gallon-sized Zip Lock bag.
Put pie crust balls in the freezer for 15 to 20 minutes to chill.
Remove one pie crust dough ball from the freezer.
Remove pie crust dough from the zip loc gab.
On a well-floured surface, roll pie crust dough… Start at the center of the ball and work your way out!
Roll to about ¼ inch thick and a couple of inches wider in diameter than your 9-inch pie pan!
Roll the crust up on your rolling pin and transfer it to the pie pan, where you can roll it back out and set in place!
Tips
If the dough gets sticky, sprinkle flour on your dough and a rolling pin.
If dough sticks to your countertop, use a metal spatula or bench scraper to gently scrape it off. Then flip it over and finish rolling it out to about ¼ inch thick (and a larger diameter than your pie pan!)
With a rolling pin, roll the pie crust up onto the rolling pin and then you can easily roll it back out over your pie pan.
Gently press the dough against the corner of the pan. Go around the pie pan pinching and tucking the dough to make a clean edge.
Bake according to the type of pie you are making, but 30 minutes at 375 degrees F makes this nice and brown.
Ingredients
This egg and vinegar pie crust are really easy to make and super crusty, crispy, and flaky when you serve it! You can also mix up this pie crust, and put the dough in the fridge for an easy rollout later! This recipe makes 2-3 pie crusts depending on how thin your roll them.
- Cold Butter
- Unbleached flour
- A large egg
- Very cold water, to keep the butter from melting.
- White vinegar
- Fine ground salt
Pie Recipes
Fresh Strawberry Pie with Strawberry Cream
Blueberry Pie from frozen blueberries.
Cherry Pie recipe with canned cherries.
Recipe Card
If you try this recipe and love it, I’d love if you give it 5 stars and let me know how it turned out in the comments or review! Tag me on Instagram @farmhouse_harvest with your delicious creation!
Flaky Pie Crust - Easy Recipe
This egg and vinegar pie crust is really easy to make and super crispy, and is a flaky pie crust when you serve it! This is the best pie crust
Ingredients
- 1 ½ cup Cold Butter
- 3 cups unbleached flour
- 1 large egg
- 6 tablespoons of very cold water
- 1 tablespoon of white vinegar
- 1 teaspoon of good fine ground salt
Instructions
In a large bowl, use a pastry cutter to work the cold butter into your flour and salt till it looks like a coarse meal or crumb. ( You can also use other fats like Ghee, tallow, lard... However, I love the flavor of butter!)
- Then, In a smaller bowl, beat 1 large egg with a fork. Add 6 tablespoons of cold water, and 1 tablespoon of white vinegar.
- Pour the egg mixture into the flour and butter mixture, and mix gently till all of the ingredients are incorporated.
- Cut the pie crust dough into 2-3 even pieces, roll each piece into a ball, and place each one in a gallon-sized Zip Lock bag.
- Put pie crust balls in the freezer for 15 to 20 minutes to chill.
- Remove one pie crust dough ball from the freezer.
- Remove pie crust dough from the zip loc gab.
- On a well-floured surface, roll pie crust dough… Start at the center of the ball and work your way out!
- Roll to about ¼ inch thick and a couple of inches wider in diameter than your 9-inch pie pan!
- Roll the crust up on your rolling pin and transfer it to the pie pan, where you can roll it back out and set in place!
- Bake according to the type of pie you are making, but 30 minutes at 375 degrees F makes this nice and brown.
Notes
Pie crust dough is dryer before you press it together into a ball... Don't be alarmed just press it into a ball 😉
This recipe makes 2 pie crusts or enough for a top and bottom pie crust.
I like to use a cheese grater to cut my butter, then use my old pastry cutter for incorporate it into the flour. My mother used 2 knives like scissors to cut the butter into the flour.
Let me know what you think!
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