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Vinegar Pie Crust (VRP 003)

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Vinegar Pie Crust is known for its flaky texture and the ability to hold up well with sweet and savory fillings. The addition of vinegar works to tenderize the dough by inhibiting gluten formation, making it easier to handle and ensuring that the baked crust is tender and flaky.

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Vinegar Pie CrustVinegar Pie Crust

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Food History

Vinegar is a traditional technique for pie crusts that dates back to when bakers sought ways to make their dough more manageable and tender. Vinegar enhances the texture of the pastry and adds a slight tang that can complement the flavors of the pie filling.

Recipe Discussion

This recipe starts by combining flour, sugar, and salt. Crisco is then cut into the dry ingredients until the mixture becomes crumbly, which is crucial for achieving the flaky layers. An egg is then beaten with water and vinegar and added to the flour mixture. The dough is then stirred until all ingredients are moistened, ensuring it comes together without being overworked. Chilling the dough before rolling it out helps to relax the gluten, making it easier to roll and helping to keep its shape during baking.

Serving Suggestions

Vinegar Pie Crust can be used for various pies, from classic apple pies to savory quiches. The crust’s neutral taste makes it versatile for both traditional recipes and more inventive culinary creations.

Preparation Tips

  • Pastry Blender Use: Mixing the Crisco into the flour with a pastry blender ensures that the fat is evenly distributed without warming it too much, which is vital to a flaky crust.
  • Moistening the Dough: Add the liquid mixture gradually to prevent the dough from becoming too wet, making it challenging.
  • Chilling: Chill the dough for at least half an hour before rolling it out to improve the texture and ease of handling.
  • Storage: This dough can be made ahead and stored in the refrigerator for up to two weeks or frozen for extended storage, making it perfect for planning.

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Vinegar Pie Crust Recipe

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Vinegar Pie Crust


  • 4 cups flour
  • 1 teaspoon sugar
  • 2 teaspoon salt
  • 1¾ cup Crisco (not lard)
  • 1 Tablespoon vinegar
  • 1 large egg
  • ½ cup water


  1. Mix flour, sugar and salt.
  2. Add Crisco and mix with pastry blender until crumbly.
  3. In a small bowl, beat the egg with a fork.
  4. Add water and vinegar.
  5. Combine the two mixtures, stirring with fork till all is moist.
  6. Chill ½ hour.
  7. Divide into four portions.
  8. Can be used fresh, or amade into balls and frozen (allow at least one hour to thaw thoroughly) - or it can be kept refrigerated up to two weeks.


Note: This may appear to be sticky, but don't worry about how much flour you need on the board when rolling out the crust, Mrs. Sage says, it always comes out tender and flaky.

Vinegar Pie Crust is an excellent base for any baker’s repertoire, offering a foolproof way to achieve a flaky and delicious pie crust. Whether you are preparing a sweet dessert or a hearty dinner pie, this crust will not disappoint with its perfect texture and adaptability.

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Saturday 12th of November 2022

I would love to know where you got this recipe. Mostly because that is my father's handwriting and he has been looking for this recipe for years. He did end up finding it taped into a book. So funny how this turned out!

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