Egg and Vinegar Pie Crust

Introduction

The egg, vinegar, and solid vegetable shortening give this 9-inch crust a tender structure that holds up well once filled. Because you blind-bake it at 220°C (425°F) until light golden brown, it works well for custard, cream, or any filling you want to add after the shell is fully cooked.

Recipe Details

• Prep Time: 50 minutes
• Cook Time: 18 minutes
• Total Time: 1 hour 8 minutes
• Servings: 8

Ingredients

• 1 cup (150 g) all-purpose flour
• ½ tsp (2.5 g) salt
• 10 tbsp (128 g) solid vegetable shortening
• 1 egg
• ½ tsp (2.5 ml) distilled white vinegar
• 2 tbsp (30 ml) cold water

Instructions

1. Mix flour and salt. Cut shortening into the flour/salt mixture with a pastry cutter, until mixture resembles the texture of tiny peas.
2. In separate bowl, whisk the egg, vinegar and water until well mixed.
3. Drizzle water/egg mixture into flour mixture. Stir with fork until a dough is formed.
4. Gather dough into a ball, flatten into a 10 cm (4-inch) wide disk. Wrap in plastic, and refrigerate 30 minutes.
5. Roll dough into 20 cm (9-inch) circle and fit into a 20 cm (9-inch) pie pan.
6. Line the unbaked pie shell with foil or parchment paper, and fill with dried beans or rice.
7. Bake at 220°C (425°F) until light golden brown (about 15-18 minutes).
8. Cool before filling.

Variations

• Replace 2 tablespoons of the all-purpose flour with whole wheat flour if you want a nuttier flavor and a slightly sturdier crust.
• Swap the solid vegetable shortening for the same weight of cold unsalted butter if you want more butter flavor and deeper browning; the crust will be a little less uniformly tender.
• Replace the distilled white vinegar with apple cider vinegar or lemon juice for the same acidity with a slightly softer tang in the finished crust.
• Change the final bake step and pull the shell when it is just set and lightly colored if your filling will go back in the oven; that keeps the crust from overbrowning later.

Tips for Success

• Keep the solid vegetable shortening cold so it stays in small pieces when you cut it into the flour and salt.
• Stop mixing as soon as the dough forms in step 3; extra stirring develops gluten and makes the crust tougher.
• After the 30-minute chill, roll the disk while it is still cold but not rock hard, so the edges do not crack as much.
• Fill the lined shell fully with dried beans or rice so the sides hold their shape during blind baking.
• Pull the crust when it is light golden brown, not dark brown, since it will continue to dry slightly as it cools.

Storage and Reheating

Store the raw dough disk tightly wrapped in plastic and placed in an airtight container or zip-top bag. Keep it in the fridge for up to 3 days or in the freezer for up to 2 months.

Store the baked pie shell completely cooled in an airtight container. Keep it in the fridge for up to 3 days or freeze it for up to 1 month.

To reheat a baked shell, place it in a 175°C (350°F) oven, uncovered, for 5 to 8 minutes until crisp. Avoid the microwave if you want the crust to stay flaky.

FAQ

Why does this crust use both egg and vinegar?

The egg adds structure and helps the shell hold together after blind baking. The vinegar helps limit gluten development, so the crust stays more tender.

Can you make the dough ahead of time?

Yes. You can keep the wrapped dough in the fridge for up to 3 days or freeze it for up to 2 months before rolling it out.

Can you use butter instead of vegetable shortening?

Yes, but you will get a richer flavor, faster browning, and a slightly less tender texture. Keep the butter very cold so the dough is still easy to handle.

Do you need the foil or parchment paper and the dried beans or rice?

Yes, if you are blind baking the shell. The weight keeps the bottom flatter and helps prevent the sides from slumping.