Pie Crust with Egg and Vinegar

Easy to make Pie Crust that is flexible and pliable when rolling out. It creates a tender, flaky crust.

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INGREDIENTS

– Salted Butter – Egg – Cold Water – Apple Cider Vinegar – All-purpose Flour Full ingredients

Step-by-step instructions!

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The best thing about this pie crust recipe is we don't need any fancy equipment!

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Whisk the lightly beaten egg, cold water, vinegar and cooled melted butter together (the butter should be room temperature or lukewarm at most, but not solidified).

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Stick this liquid in the freezer or fridge while you prepare the flour part of the dough so that it stays cold.

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In a separate large bowl, whisk the flour and salt together. Add the shortening to the flour.

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Use a pastry cutter to cut the shortening into the flour until the shortening is pea-sized or smaller.

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Get your cold egg mixture from the fridge and whisk (it should feel very cold to the touch).

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