Flaky Pie Crust

Janet Scott


I found this recipe in a old cook book Never thought of using egg and vinegar so I had to try it and did add a little touch of my own. I've been using it ever since! It's so easy to make, doesn't need to be ice cold and great for pie, turnovers, pot pies...etc.

★★★★★ 2 votes
1 top and 1 bottom
30 Min


2 1/2 c
all purpose flour
1/2 tsp
1 c
1 large
1/4 c
1 Tbsp
apple cider vinegar


1Mix your flour and salt. Add your shortening using a fork and cut up into the flour. Using a chopping method until it's crumbly.
Do not stir vigorously.
2In a separate bowl, add your water, egg and vinegar. Using a whisk, whip it up!
3Add the vinegar mixture to your flour mixture using the fork, turn and chop until somewhat blended. You may have some flour on the bottom of the bowl, that's okay.
4Turn it onto a floured surface gently pressing it to blend and form a ball.
Roll in the flour, cut in half, form a disk shape and start rolling. Make sure to have plenty flour on your surface and on top of your dough to prevent it from sticking.

About this Recipe

Course/Dish: Pies