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Delicious and Buttery Pie Crust with Vinegar

An image of a single Buttery Pie Crust with Vinegar

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

Ingredients

Units Scale
  • 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

  1. Sift the flour and salt into a bowl.
  2. Grate in the margarine/butter and mix through with your fingers.
  3. In another bowl, whisk together the egg yolk and white wine vinegar.
  4. Pour the egg mixture into the flour mixture and mix through.
  5. Add in the water and use a knife to bring the dough together.
  6. Once it comes together, turn out onto a floured surface and knead till smooth.
  7. Shaped into a ball and cling wrap.
  8. Pop into the fridge to chill for an hour before use.

Notes

Prepared, tried, and tested by Ureshani Naidoo

Nutrition

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