This egg and vinegar flakey 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 flaky 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!
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 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, flatten into a disk, and place each one in a gallon-sized Zip Lock bag… Or wrap them in plastic wrap.
Put pie crust balls in the freezer for 15 to 20 minutes to chill… Or chill in the refrigerator for at least 30 minutes.
Remove one pie crust dough ball from the fridge or freezer, and unwrap it.
On a 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 or bench scraper 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!)
Transferring Pie Crust to 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.
Pinching Edges: 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
Flaky Pie Crust Recipe Card
If you try this recipe, I’d love if you give it a review on the recipe card, 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
Ingredients
- 1 1/2 cup Cold Butter
- 3 cups unbleached flour
- 1 large egg
- 6 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 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 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.
Notes
Let me know what you think!
Share your cooking tips and feedback in the comments below. Did you add any twists to these recipes? I’d love to hear!
About Juliea
Juliea Huffaker is the creator of Farmhouse Harvest, and dedicated to teaching from-scratch cooking, sourdough baking, gardening, and food preservation. With over 25 years of hands-on experience she has preserved hundreds of jars of produce, mastered the art of meats and sourdough baking, and nurtured a thriving organic garden. Her recipes and articles have been featured across the web. And she’s passionate about inspiring others to embrace a simpler, self-sufficient life style.
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