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Are you looking for the best and most Delicious Buttery Pie Crust with Vinegar? Well, look no further, as you just found it.
Why do you put vinegar in the pie crust?
Secret ingredient: Use a dash of apple cider vinegar in your pie dough. Add 1 teaspoon to your current favorite recipe at the time in which you’re adding your ice water. Vinegar helps prevent the formation of gluten which makes for a tough crust.
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Delicious and Buttery Pie Crust with Vinegar
- Prep Time: 20 minutes
- Additional Time: 0 hours
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 1 1x
- Category: Everyday Cooking
Description
Vinegar helps prevent the formation of gluten which makes for a tough crust.
Ingredients
- 2 cups cake flour
- Pinch of salt
- 60ml ice water
- 250g margarine, straight from the freezer (Butter will also be fantastic)
- 1 egg yolk
- 15ml white wine vinegar
Instructions
- Sift the flour and salt into a bowl.
- Grate in the margarine/butter and mix through with your fingers.
- In another bowl, whisk together the egg yolk and white wine vinegar.
- Pour the egg mixture into the flour mixture and mix through.
- Add in the water and use a knife to bring the dough together.
- Once it comes together, turn out onto a floured surface and knead till smooth.
- Shaped into a ball and cling wrap.
- Pop into the fridge to chill for an hour before use.
Nutrition
- Serving Size: 1
- Calories: 2842
- Sugar: 1
- Sodium: 154
- Fat: 209
- Saturated Fat: 40
- Unsaturated Fat: 162
- Trans Fat: 37
- Carbohydrates: 216
- Fiber: 5
- Protein: 26
- Cholesterol: 184
How does butter affect the pie crust?
The pros: Butter has the best flavor and it forms light, lofty, flaky layers in pie crust. The flakiness comes partially from the water content of butter, which evaporates as the pie bakes and turns to steam, separating and puffing up the layers in the dough.
What can I substitute for butter in the pie crust?
Vegan butter, shortening, coconut oil, and lard are all dairy-free alternatives that can be used in place of butter in pie crust recipes. Each option imparts a slightly different flavor and texture, so choose the ingredient based on what you’re looking for in your final pie.
The last time I made pie crust I used vinegar and it was the best pie crust I’d ever made!
WOW, glad to hear that Shannon. Does your recipe differ much from this one?
I look forward to trying this as an alternative to the recipe that I inherited from my mother back in the 1960’s …
Her recipe has stood me in good stead for many years when I make an apple cobbler — or my personal variation, a PEAR cobbler.
But the addition of vinegar intrigues me.
Thanks for sharing.
Billy Mitchell (Mickeytator)
Thanks for your comment. Hope you will like it, please keep me posted
My mom used to make her crusts like this using butter or margarine instead of lard and using vinegar. I don’t think she grated the frozen butter though. A great idea.
Yes this is the very old way of doing it, and how I still do it. Give it a try
I had no idea! 👁👁🍃
You should try it out. My Gran and Mom used to do it this way and that’s how I was taught to do it.
I shall. 🍃🌸