Pie Crust Recipe Made With Egg And Vinegar
If you love baking pies, you know that the crust is just as important as the filling. A good pie crust should be flaky, buttery, and hold its shape. This recipe for pie crust made with egg and vinegar will give you all of that and more.
Ingredients
Here's what you'll need:
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 cup (2 sticks) unsalted butter, chilled and cut into small pieces
- 1 large egg
- 1/4 cup ice water
- 1 tablespoon white vinegar
Instructions
1. In a large bowl, whisk together the flour, salt, and sugar.
2. Using a pastry blender or your fingers, cut in the butter until the mixture resembles coarse crumbs.
3. In a small bowl, whisk together the egg, ice water, and vinegar.
4. Gradually add the egg mixture to the flour mixture, stirring with a fork until the dough comes together in a ball.
5. Divide the dough in half and flatten each half into a disk. Wrap each disk in plastic wrap and refrigerate for at least 30 minutes before rolling out.
6. When ready to use, roll out the dough on a lightly floured surface to your desired thickness. Use the dough to line a 9-inch pie dish, trimming any excess dough from the edges.
7. Fill the pie crust with your desired filling and bake according to your recipe's instructions.
Tips
Here are some tips to help you make the perfect pie crust:
- Make sure your butter is cold. This will help create a flaky crust.
- Don't overwork the dough. Overworking can make the crust tough.
- Chill the dough before rolling it out. This will help prevent shrinking and cracking.
- Use a light hand when rolling out the dough. Too much pressure can cause the dough to tear.
- Brush the crust with an egg wash before baking for a golden, shiny finish.
Conclusion
This recipe for pie crust made with egg and vinegar is easy to make and produces a delicious, flaky crust that will hold up to even the heaviest of fillings. Follow these tips and you'll be on your way to pie perfection in no time!