Vinegar Pie Crust

5 from 1 vote

This vinegar pie crust recipe is one of my favorite go-to recipes for when I want a light and flaky buttery crust. The vinegar helps to give it that special something extra that really makes this crust stand out on the dessert table.

Prep Time15

Cook Time20

Chill Time2

Total Time2 35

Course: Dessert

Cuisine: American

Diet: Vegetarian

Servings: single crust

Calories: 1407kcal

Author: Nicole Durham

Cost: Recipe $1.24

Equipment

Ingredients

1 ¼ cups all-purpose flour ($0.21)
½ teaspoon salt ($0.01)
1 ½ teaspoon granulated sugar ($0.01)
½ tablespoon apple cider vinegar ($0.02)
½ cup unsalted butter, cold and cubed ($0.99)
3-4 tablespoons ice water ($0.00)

Instructions

Mix dry ingredients. In a large bowl, whisk together the flour, salt, and granulated sugar.
Cut in butter. Add the cold cubed butter and cut it in using a pastry cutter or fork until the mixture is crumbly with pea-sized butter pieces.
Add liquid. Stir in the apple cider vinegar, then add the ice water 1 tablespoon at a time, mixing just until the dough holds together when pressed.
Chill dough. Flatten the dough into a disc, wrap tightly in plastic wrap, and refrigerate for at least 2 hours or overnight.

Baking Instructions

Roll and shape. Place the chilled dough on a lightly floured surface and roll to about ⅛-inch thickness. Fit into a pie plate, then trim and crimp the edges.
Fill or blind bake. Fill according to your pie recipe, or blind bake for fillings that do not require baking.

For Blind Baking

Dock crust. Use a fork to prick the bottom and sides every ½ inch.
Chill again. Refrigerate the crust for 30 minutes or freeze for 15 minutes.
Bake. Preheat the oven to 375°F and bake for 15 to 17 minutes, until dry and lightly golden.
Deflate if needed. If the crust puffs during baking, gently press it down with the back of a spoon.

Notes

Versatile crust. This vinegar-based pie crust works for both sweet and savory pies. For a double crust, simply double the ingredients.
Cold matters. Chilling the dough is essential. Cold butter creates steam pockets during baking, resulting in flaky layers.
Cracking fix. If the dough cracks while rolling, let it rest at room temperature for about 5 minutes before continuing.
Why blind bake. Blind baking prevents soggy bottoms for custard, cream, or no-bake fillings.
Make ahead. Dough can be frozen for up to 3 months. Thaw overnight in the refrigerator before rolling.
Pro tip. If the crust puffs excessively, place another pie plate of the same size on top for the first 10 minutes of baking, then remove and finish baking uncovered.

Nutrition