Vinegar and Egg Pie Crust

Step 1

In a large mixing bowl, combine the flour, salt, and sugar. Whisk them together until well incorporated.

Step 2

Cut the shortening or lard into the dry ingredients using a food processor or by hand. The goal is to achieve a crumbly texture.

Step 3

In a separate bowl, beat the egg lightly. Add the beaten egg and vinegar to the dry mixture.

Step 4

Stir the ingredients together until a smooth dough forms. If using a food processor, pulse until the dough comes together.

Step 5

Transfer the dough onto a clean surface and knead it gently for a minute to ensure all the ingredients are well combined.

Step 6

If using a pie press, form the dough into pans immediately, pressing it evenly into the molds. Place the pans in the refrigerator and allow them to chill for 30 minutes before baking.

Step 7

If rolling the dough by hand, shape it into a disk and wrap it in plastic wrap. Let it chill in the refrigerator for about 30 minutes before rolling.

Step 8

Once chilled, remove the dough from the refrigerator and roll it out on a lightly floured surface to fit your pie dish. Carefully transfer the rolled-out dough to the dish and gently press it into place.

Step 9

Fill the pie crust with your desired filling and follow your pie recipe's instructions for baking.