On Saturday, September 21, 2013 8:14:35 AM UTC-7, Janet wrote:

I've been making pie crust with vinegar and egg for many years.

This is my all time best pie crust. I make this large batch because it freezes beautifully and you always have some in the freezer if you decide to make a pie or quiche or tart or a galette or whatever.

Yes, it uses Crisco, so don't yell. It's the best pie crust I've ever tried and it's tried and true so I don't mess with it. It's pliable and rolls out easily and it bakes up flaky and wonderful.

Recipe By : Sitara
Serving Size : 8 single crusts or 4 double crusts Preparation Time :0:30
Categories : Quiche Desserts
Pies & Pastry

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 cups unbleached all purpose flour -- heaping cups
2 cups whole wheat flour -- heaping cups
2 teaspoons salt

1 pound Crisco ( or lard, your choice )
1 stick real butter (room temperature)


1/4 cup white vinegar
1 large egg
water to make 2 cups



1. In large mixing bowl place flour, whole wheat flour and salt. Use whisk to thoroughly mix dry ingredients together well.

2. Add Crisco/lard and butter and, using pastry cutter, cut into flour until well blended and the consistency of coarse corn meal. A pastry cutter is the best way to do this, trust me.

3. In a 4 cup measure put 1/4 cup of white vinegar and one whole egg. Add water to the 2 cup line. Use a fork or whisk to mix well till egg is totally mixed in.

4. Add liquid to dry mix and mix well. The dough should seem soft but not sticky. If it's really sticky add a bit of flour to your board and turn the dough out on the board and knead the flour in until the pie dough is only the teeniest bit tacky.

5. Shape into log and cut into 8 equal portions. Wrap each portion in film and store in refrigerator. Each portion is one pie crust. You will need two portions for a double crust pie.

If not using within a week or so, you may freeze these portions wrapped additionally in aluminum foil. This dough freezes very well. IMPORTANT Allow dough to come to room temperature before working with it.