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 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!
Key Ingredients
Tools You May Need
HOW TO MAKE Flaky PIE CRUST
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 5 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 1/4 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 to gently scrape it off. Then flip it over and finish rolling it out to about 1/4 inch thick (and a larger diameter than your pie pan!)
With a spatula, lift the dough carefully from the surface of the counter into the 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.
- 1 1/2 cup Cold Butter
- 3 cups unbleached flour
- 1 large egg
- 5 tablespoons of very cold water
- 1 tablespoon of white vinegar
- 1 tsp of good fine ground salt
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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 1/2 cup Cold Butter
- 3 cups unbleached flour
- 1 large egg
- 5 tablespoons of very cold water
- 1 tablespoon of white vinegar
- 1 tsp 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 5 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 1/4 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.
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