Vinegar and Egg Crust

4.7
(66)
55 Reviews
5 Photos

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.

Submitted by Ron Schmaeman
Updated on September 28, 2022
5
5
5
Servings:
24
Yield:
1 - 9 inch double or 3 single crusts
Jump to Nutrition Facts
Cook Mode (Keep screen awake)

Ingredients

Original recipe (1X) yields 24 servings

  • 3 cups sifted all-purpose flour

  • 1 ¼ cups shortening

  • ½ teaspoon salt

  • 1 egg

  • 2 teaspoons distilled white vinegar

  • 5 tablespoons ice water

Directions

  1. In a large bowl, mix flour and salt. With a pastry blender, cut in the shortening until pea-sized.

  2. 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.)

  3. Roll out on lightly floured pastry cloth with cloth covered roller.

  4. Brush the crust with milk and sprinkle with sugar before baking.

76 home cooks made it!

Nutrition Facts (per serving)

154 Calories
11g Fat
12g Carbs
2g Protein
Nutrition Facts
Servings Per Recipe 24
Calories 154
% Daily Value *
Total Fat 11g 14%
Saturated Fat 3g 14%
Cholesterol 8mg 3%
Sodium 52mg 2%
Total Carbohydrate 12g 4%
Dietary Fiber 0g 1%
Total Sugars 0g
Protein 2g 4%
Calcium 4mg 0%
Iron 1mg 4%
Potassium 20mg 0%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.