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Mom's Freezer Pie Crust
with Vinegar

Posted by Denise on June 3, 2013

vinegar pie crust 

This easy pie crust recipe makes plenty to freeze for later and bakes up tender and flaky due to a surprise ingredient, vinegar.

Vinegar seems like such a strange ingredient to add to pie crust dough, but the results are far from strange. Flaky and tender with no hint of vinegar flavor, this recipe makes pie crust dough that is some of the easiest to work with that I’ve ever used. This recipe is straight out of Mom’s recipe box and we’ve been using it for at least 35 years.

The recipe makes enough dough for six pie crusts. Whatever you don’t need right away can be placed in freezer bags and frozen. They keep for at least 3 months in the freezer. I love knowing these are ready to use. Whenever I want to make another pie or a quiche, I pull what I need out of the freezer and leave them on the counter for an hour or so. The dough needs to be cold to roll out properly, but an hour on the counter allows them to thaw and still leaves them cold enough to use. In a real hurry? Pop a dough ball into the microwave and zap it for about 20 seconds and they are ready to use!

 

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Mom's Freezer Pie Crust with Vinegar

 Mom's Freezer Pie Crust with Vinegar Ingredients

Mom's Freezer Pie Crust with Vinegar ingredients

 

 

Makes 6 pie crusts

Ingredients

½

teaspoon salt

5

cups of all-purpose flour

1

pound shortening, about 2 ½ cups

1

egg

1

tablespoon white vinegar

 

water

 

Instructions

 

1.    Mix the salt in with the flour, then cut the shortening into the flour and salt mixture using a pastry cutter or a fork until the mixture is crumbly and loose.

 

shortening in flour shortening into flour

 

 

 

2.    Crack the egg into a measuring cup and beat it until frothy.  Add the vinegar and enough water to fill the measuring cup to the one-cup line. Pour the cup of liquid into the flour mix. Mix well. It may be somewhat sticky and soft, which is fine.

 

egg, water, vinegar 

 

 

 

 

 

3.    Divide the resulting dough into 6 equal sections. Each section will be enough for one pie crust. For ease of storage, flatten the dough balls to be frozen into flat disks similar to hockey pucks and wrap them individually really well. Place in the freezer for up to 3 months. If using any of the dough immediately, place in the refrigerator for 30 minutes or until chilled since the dough rolls out better when it is cold. When using frozen dough, take out of the freezer and set out on the kitchen counter for an hour or zap in the microwave for 20 seconds or until pliable but still cold. Roll out as normal.

 

dividing dough 

 

 dough in freezer bags

 





 

rolled pie dough 


 

pizza

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