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Delicious and Buttery Pie Crust with Vinegar

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Are you looking for the best and most Delicious and 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.
Yield: 1

Delicious and Buttery Pie Crust with Vinegar

Buttery Pie Crust with Vinegar

Vinegar helps prevent the formation of gluten which makes for a tough crust.

Prep Time 20 minutes
Knead Time 10 minutes
Total Time 30 minutes


  • 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


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 vinegar.
Pour the egg mixture into the flour mixture and mix through.
Add in the water and using 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.


Prepared, tried, and tested by Ureshani Naidoo

Nutrition Information



Serving Size


Amount Per Serving Calories 2842Total Fat 209gSaturated Fat 40gTrans Fat 37gUnsaturated Fat 162gCholesterol 184mgSodium 154mgCarbohydrates 216gFiber 5gSugar 1gProtein 26g

Please note, I am not a nutritionist. All nutrition information on this blog, EsmeSalon, has been calculated by using an online calculator and is intended for information and guidance purposes only. If the nutrition information is important to you, please be advised that you should consider calculating it yourself, using your preferred tool.

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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.
Other Pie Crust recipes for you to take a peek at

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9 thoughts on “Delicious and Buttery Pie Crust with Vinegar”

  1. 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)


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