Friday, August 17, 2012

Mrs. Rowes Vinegar Pie Crust

Mrs. Rowe's Vinegar Pie Crust
This pie crust is recommended for Peachy Keen Pie
makes 2 9-inch crusts

2 cups all-purpose flour
1/2 teaspoon salt
1 cup plus 1 tablespoon vegetable shortening
1 1/2 teaspoons distilled white vinegar
1 egg, lightly beaten
4 to 6 tablespoons ice water

The vinegar in this crust is a flavorless stabilizer, making the dough more forgiving and patchable. In addition to being easy to work with, it also tastes great—even butter-loving  pastry fans enjoy the flavor.

Sift the flour and salt into a bowl. Cut in the shortening with a pastry blender until it is the size of small peas. Add the vinegar, egg, and just enough ice water to moisten the dry ingredients. Form the dough into 2 equal balls, then flatten into disks. Roll out the crusts right away, or wrap the dough tightly and refrigerate for up to 2 weeks.On a lightly floured surface, roll out each ball to a thickness of ⅛ inch.

To pre-bake an empty crust, preheat the oven to 400°F. Press 1 rolled-out crust into a 9- or 10-inch pie plate. Line with parchment paper and weight the crust down with dry beans or pie weights to keep the crust from bubbling or shrinking. Bake for 10 minutes, until firm and lightly browned. To par bake the crust, remove it from the oven after 10 to 20 minutes, when you first see a golden hue to the crust.


  1. Never heard of a vinegar pie crust. Does it alter the flavor any? If it does, I am sure it is for the best. Vinegar imparts great flavor.

    Would love to try some time.


  2. This is very close to my recipe for pie crust. I've always used a bit of vinegar and I think it does something to the texture. It's a winner!

  3. Roberta,
    Thanks so much for asking, the flavor of the vinegar doesn't change the flavor, however it changes the crust texture and makes the pie crust irresistible! I'll be making more pie with this crust in the fall! Maybe I put some in the mail for you after the first snow!

    Thanks for visiting. This recipe is very new to me and I am so excited that you have had a similar recipe and great success with the addition of vinegar! That's so cool!

  4. I've never actually made my own pie crust... I like the idea of using vinegar to make the dough more forgiving!


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