Best 6 Never Fail Pie Crust Vinegar Recipes
**Pie Crust with Vinegar: A Culinary Masterpiece with Endless Possibilities**
Indulge in the art of pie making with our exquisite pie crust recipe, crafted with a secret ingredient - vinegar! This culinary masterpiece offers a tantalizingly flaky and tender crust that will elevate any pie filling to new heights of deliciousness. Discover the magic of vinegar in creating a perfectly balanced crust that is both sturdy and delicate, ensuring a delectable experience with every bite. Dive into our collection of pie crust recipes, each boasting unique flavors and fillings to satisfy every palate. From classic apple pie to savory chicken pot pie, our curated selection promises a pie-baking adventure like no other. Unleash your creativity and impress your loved ones with these extraordinary pie crust creations.
NO FAIL PIE CRUST II
This recipe is both tender and flaky, due to the addition of vinegar and lard.
Provided by Molly
Categories Desserts Pies Pie Crusts Pastry Crusts
Yield 32
Number Of Ingredients 7
Steps:
- In a large bowl, mix together flour, baking powder, and salt. Cut in lard until mixture resembles coarse meal.
- In a small bowl, mix together water, egg, and vinegar. Pour into lard mixture and stir until dough is thoroughly moistened and forms a ball. Divide into 4 portions and wrap tightly. Use dough within three days or freeze.
Nutrition Facts : Calories 155.5 calories, Carbohydrate 12 g, Cholesterol 16 mg, Fat 11 g, Fiber 0.4 g, Protein 1.8 g, SaturatedFat 4.3 g, Sodium 163.1 mg, Sugar 0.1 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
GRANDMA'S NEVER FAIL PIE CRUST
When I make a Pie crust from scratch , this is my go to recipe. It's so easy to make and is very good. Vinegar can serve two useful roles in pie crusts - it promotes tenderness and can keep the crust from getting too brown.
Provided by Karla Everett
Categories Pies
Number Of Ingredients 6
Steps:
- 1. Mix flour , salt and Crisco shortening together to make a crumb mixture.
- 2. Beat all the wet ingredients well together and add to the crumb mixture ; blend to form a ball ; then divide and roll out to 2 pie crusts.
- 3. You can follow any pie recipe that you are gonna be using but if you want to pre-bake the crust, after you have formed your pie dish with the crust then freeze the crust for at least 30 minutes or until chilled. This will prevent the crust from slip down the sides.
- 4. Preheat your oven to 350°F. After the pie crust has been chilled then line the pie crust with parchment paper or wax paper. Fill at least two-thirds full with pie weights - dry beans, rice, or stainless-steel pie weights.
- 5. Bake with weights in the pie for 20 minutes. Remove from oven, cool a few minutes and carefully remove pie weights. Poke small holes in the bottom of the pie crust with a fork and return to oven (without the weights) and cook for another 10 minutes or until the crust is golden.
- 6. Cool completely before filling.
- 7. NOTE : You may need to cover the edges of the pie with aluminum foil or a crust shield if your going to be putting a filled pie back in the oven to keep the edges from getting too dried out and burnt.
MOST INCREDIBLE NO FAIL PIE CRUST
This is absolutely the best pie crust I have ever used. It never fails me and always comes out flaky and perfect. This recipe is enough for 2 - 9" crusts.
Provided by Karen..
Categories Pie
Time 10m
Yield 2 9-inch pie crusts, 8-16 serving(s)
Number Of Ingredients 6
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!
NEVER-FAIL PIE CRUST
Even novice bakers who normally shy away from homemade pie pastry can't go wrong with this recipe. It's so easy to roll out and produces a tender, flaky crust every time.-Ruth Gritter, Grand Rapids, Michigan
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 2 (9-inch crusts).
Number Of Ingredients 5
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.
Nutrition Facts : Calories 133 calories, Fat 8g fat (2g saturated fat), Cholesterol 1mg cholesterol, Sodium 150mg sodium, Carbohydrate 12g carbohydrate (1g sugars, Fiber 0 fiber), Protein 2g protein.
NEVER FAIL PIE CRUST
Make and share this Never Fail Pie Crust recipe from Food.com.
Provided by tranch
Categories Pie
Yield 4 8-9 inch crusts
Number Of Ingredients 8
Steps:
- In a large mixer bowl combine the flour, baking powder, salt and sugar.
- Add the shortening and beat until mixture is crumbly, about 2 minutes.
- In a small bowl beat the egg well and add the vinegar and water.
- Pour over flour and beat until well combined, about 1 minute. Form dough into 4 balls, wrap in plastic and refrigerate overnight. - - - - - - - - - - - - - - - - - -
Tips:
- Always use cold ingredients. This will help to keep the butter from melting and make the dough easier to work with.
- Work the dough quickly. Overworking the dough will make it tough.
- Chill the dough before rolling it out. This will help to prevent the dough from shrinking in the oven.
- Use a sharp knife to cut the dough. This will help to prevent the dough from tearing.
- Bake the pie crust at a high temperature for the first 15 minutes. This will help to set the crust and prevent it from becoming soggy.
- Reduce the oven temperature after the first 15 minutes. This will help to prevent the crust from overbrowning.
- Let the pie crust cool completely before filling it. This will help to prevent the crust from cracking.
Conclusion:
This recipe for vinegar pie crust is easy to make and produces a delicious, flaky crust that is perfect for any pie. Be sure to follow the tips above to ensure that your pie crust turns out perfect every time.
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