Skip to Content

Vinegar Pie Crust (VRP 003)

Vinegar Pie Crust (VRP 003)

Share Your Love of Vintage Recipes!!!

Vinegar Pie CrustVinegar Pie Crust

Vinegar Pie Crust Recipe Card Front

Front of the recipe card for Vinegar Pie Crust.

Vintage Recipe Box 003

There are lots of fun recipes to read in the box this recipe for Vinegar Pie Crust was with.

Click here to view all of Vintage Recipe Box 003 recipes.

More Vintage Recipes

We have lots of recipes on the site that may be of interest to you.

Use the links below to view other recipes similar to this Vinegar Pie Crust recipe.

Recipe Box and Cards

Start your own recipe box or your family or friends. Click here to view New and Vintage Recipe Boxes.

Once you have your recipe boxes, you will need recipe cards. Click here to view Recipe Cards and Templates.

Want to protect your recipe cards from splats and splatters in the kitchen? Click here to view Recipe Card Protectors and Sleeves.

Vintage Kitchen Tools and Dishes

I love vintage dishes and kitchenware. 

On the weekends I can often be found in a thrift store poking through the shelves to find vintage treasures to use as props for our photography for the site.

Click here to view Vintage Kitchenware on Etsy.

Vintage Cookbooks

Every once and a while you can find a good cookbook with Vintage Recipes on Amazon. I don’t have any recommendations as I haven’t bought any as I prefer the handwritten recipes that you see on our site.

You can always find treasures on sites that sell used items such as Vintage Cookbooks on eBay and Vintage Cookbooks on Etsy

Vintage Recipe Project on Social Media

We would love to interact with you about our vintage recipes. 

Join us on your favorite social media platform by clicking the links below.

Vinegar Pie Crust Recipe

If you make this Vinegar Pie Crust recipe, please share your photos and comments below!

Vinegar Pie Crust e1548449105407

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

This site uses Akismet to reduce spam. Learn how your comment data is processed.


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!

This site uses Akismet to reduce spam. Learn how your comment data is processed. is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to

Read our Privacy and Affiliate Policy.

Skip to Recipe