VINEGAR PIE VI
This recipe was given to me by my grandmother. It has been passed down from generation to generation.
Provided by Lela Massey
Categories Desserts Pies Vintage Pie Recipes
Yield 8
Number Of Ingredients 7
Steps:
- Combine melted butter, sugar, flour, vanilla, vinegar, and eggs. Blend well. Pour filling into pie shell.
- Bake in a preheated 300 degrees F (150 degrees C) oven for 45 minutes.
Nutrition Facts : Calories 399.8 calories, Carbohydrate 49.6 g, Cholesterol 100.3 mg, Fat 20.9 g, Fiber 0.9 g, Protein 4.1 g, SaturatedFat 9.7 g, Sodium 250.2 mg, Sugar 37.9 g
GRANDMA'S SECRET PIE CRUST
The secret's out! A great basic pie crust recipe.
Provided by Felicia Bass
Categories Desserts Pies 100+ Pie Crust Recipes Pastry Crusts
Yield 16
Number Of Ingredients 6
Steps:
- In large bowl mix flour and salt. Cut in shortening with two butter knifes.
- In separate bowl, mix together egg, vinegar, and water. Drizzle wet mixture into dry mixture, cutting it in.
- Roll out dough, and fit into two 9 inch pie pans.
- Bake at 425 degrees F (220 degrees C) for 12 minutes.
Nutrition Facts : Calories 231.4 calories, Carbohydrate 17.9 g, Cholesterol 11.6 mg, Fat 16.6 g, Fiber 0.6 g, Protein 2.8 g, SaturatedFat 4.1 g, Sodium 150.3 mg, Sugar 0.1 g
FLAKY VINEGAR EGG PIE CRUST
This goes back many years it is one of the better pie pastry recipes, the vinegar and the egg works magic to create a flakey easy to work with pastry! :)
Provided by Kittencalrecipezazz
Categories Dessert
Time 15m
Yield 1-2 pie crusts
Number Of Ingredients 6
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.
PERFECT PIE CRUST II
This crust melts in your mouth! Recipe can be cut in half.
Provided by Kira Hultsman
Categories Desserts Pies 100+ Pie Crust Recipes Pastry Crusts
Time 1h15m
Yield 16
Number Of Ingredients 8
Steps:
- Place flour in a large bowl. Cut in shortening and butter until mixture is crumbly.
- In a separate bowl, mix together egg, sugar, salt, and lemon juice. Make a well in the center of flour mixture. Pour in all of egg mixture and half of ice water. Stir gently with a fork, adding more water as needed, just until mixture forms a ball.
- Turn dough onto a floured surface and cut into 4 equal portions. Knead each piece briefly and shape into a disc. Chill 1 hour before rolling out.
Nutrition Facts : Calories 292.1 calories, Carbohydrate 25.6 g, Cholesterol 34.5 mg, Fat 19.1 g, Fiber 0.8 g, Protein 4.6 g, SaturatedFat 8 g, Sodium 187.9 mg, Sugar 0.8 g
NO FAIL PIE CRUST I
I found this recipe years ago, and have not made any other since. This dough freezes very well.
Provided by Lenn
Categories Desserts Pies 100+ Pie Crust Recipes Pastry Crusts
Time 10m
Yield 24
Number Of Ingredients 6
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.
Nutrition Facts : Calories 125.9 calories, Carbohydrate 10 g, Cholesterol 7.8 mg, Fat 8.9 g, Fiber 0.4 g, Protein 1.6 g, SaturatedFat 2.2 g, Sodium 27.5 mg, Sugar 0.1 g
VINEGAR AND EGG CRUST
This crust was used by Elsie Hack to win the 1978 Ohio State Fair pie baking contest. (It was wrapped around an apple pie.) Because the crust is very flaky when baked, it is a bit difficult to roll and handle, but well worth the effort.
Provided by Ron Schmaeman
Categories Desserts Pies 100+ Pie Crust Recipes Pastry Crusts
Yield 24
Number Of Ingredients 6
Steps:
- In a large bowl, mix flour and salt. With a pastry blender, cut in the shortening until pea-sized.
- Beat together egg, vinegar and water. Mix liquid with flour mixture, using a fork, until mixture forms a ball (Note: add liquid one tablespoon at a time. You probably will not use all of it.)
- Roll out on lightly floured pastry cloth with cloth covered roller.
- Brush the crust with milk and sprinkle with sugar before baking.
Nutrition Facts : Calories 154.2 calories, Carbohydrate 11.9 g, Cholesterol 7.8 mg, Fat 11 g, Fiber 0.4 g, Protein 1.9 g, SaturatedFat 2.8 g, Sodium 51.8 mg, Sugar 0.1 g
PERFECT PIE CRUST (WITH EGG & VINEGAR) RECIPE - (3.7/5)
Provided by Foodiewife
Number Of Ingredients 6
Steps:
- In a large bowl, with a pastry cutter, gradually work the Crisco into the flour for about 3 or 4 minutes until it resembles a coarse meal. In a small bowl, beat an egg with a fork and then pour it into the flour/shortening mixture. Add 5 tablespoons of cold water, 1 tablespoon of white vinegar and 1 teaspoon of salt. Stir together gently until all of the ingredients are incorporated. Separate the dough into thirds. Form 3 evenly sized balls of dough and place each dough into a large Zip Loc bag. Using a rolling pin, slightly flatten each ball of dough (about 1/- inch thick) to make rolling easier later. Seal the bags and place them in the freezer until you need them. (If you will be using it immediately it's still a good idea to put in the freezer for about 15 to 20 minutes to chill.) When you are ready to use the dough to make a crust, remove from the freezer and allow to thaw for 15 minutes. On a floured surface roll the dough, starting at the center and working your way out. (Sprinkle some flour over top of the dough if it's a bit too moist.) If the dough is sticking to the counter top use a metal spatula and carefully scrape it up and flip it over and continue rolling until it's about 1/2 inch larger in 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.
PERFECT PIE CRUST
Everyone needs a perfect pie crust recipe in their arsenal, whether it's for Thanksgiving, Christmas, or just because. This easy recipe should be your go-to!
Categories Christmas Thanksgiving baking comfort food dessert main dish snack
Time 45m
Yield 1 serving
Number Of Ingredients 6
Steps:
- In a large bowl, with a pastry cutter, gradually work the Crisco into the flour for about 3 or 4 minutes until it resembles a coarse meal. In a small bowl, beat an egg with a fork and then pour it into the flour/shortening mixture. Add 5 tablespoons of cold water, 1 tablespoon of white vinegar and 1 teaspoon of salt. Stir together gently until all of the ingredients are incorporated.
- Separate the dough into thirds. ***Note: Separating it into thirds will result in three thin crusts. If you prefer a more substantial crust, separate it in half.*** Form 3 evenly sized balls of dough and place each dough into a large Ziploc bag. Using a rolling pin, slightly flatten each ball of dough (about ½ inch thick) to make rolling easier later. Seal the bags and place them in the freezer until you need them. (If you will be using it immediately it's still a good idea to put in the freezer for about 15 to 20 minutes to chill.)
- When you are ready to use the dough to make a crust, remove from the freezer and allow to thaw for 15 minutes. On a floured surface roll the dough, starting at the center and working your way out. (Sprinkle some flour over top of the dough if it's a bit too moist.) If the dough is sticking to the countertop use a metal spatula and carefully scrape it up and flip it over and continue rolling until it's about ½ inch larger in 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.
PERFECT PIE CRUST
This is my Mother-in-law's recipe and it is amazing. A delicious, flaky crust. The yield is for 3 pie shells. You can freeze the pie dough in balls or rolled out and placed in pie tins.UPDATE April 2011 - I am changing the yield to 6 pie shells instead of 3, since this is what you can get if you roll them thin and have no top/lid on the pie. If you want your crust thicker then you would get less yield
Provided by Deantini
Categories Dessert
Time 30m
Yield 6 pies, 48 serving(s)
Number Of Ingredients 6
Steps:
- Mix together flour and salt; cut in the shortening.
- Add lightly beaten egg and vinegar to a 1 cup measure; fill to 1 cup mark with cold water.
- Gradually add liquid to flour mixture.
- Gather up into dough.
- Roll out.
- Bake at 450 degrees Fahrenheit for 5 to 10 minutes before adding filling of your choice.
Nutrition Facts : Calories 137.2, Fat 9.7, SaturatedFat 2.4, Cholesterol 3.9, Sodium 98.7, Carbohydrate 10.9, Fiber 0.4, Protein 1.6
VINEGAR PIE CRUST
This goes with the Vinegar Pie its the crust that is used to make the Vinegar Pie taste better . And its the Crust that my greatgrandmother used to make her so good .
Provided by MomaJean
Categories Pie
Time 20m
Yield 4 crusts, 24 serving(s)
Number Of Ingredients 6
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.
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