Vinegar and Egg Crust Recipe

Recipesfull introduces to you: Popular Recipes. (Vinegar and Egg Crust Recipe). This crust was used by Elsie Hack to win the 1978 Ohio State Fair pie baking contest. (It was wrapped around an apple pie.) Because the crust is very flaky when baked, it is a bit difficult to roll and handle, but well worth the effort.

Brief

Servings: 24

Yield: 1 - 9 inch double or 3 single crusts

Vinegar and Egg Crust Recipe

Ingredients

3 cups sifted all-purpose flour

1 ¼ cups shortening

½ teaspoon salt

1 egg

2 teaspoons distilled white vinegar

5 tablespoons ice water

Dessert

Directions

Step 1

In a large bowl mix flour and salt. With a pastry blender cut in the shortening until pea-sized.

Step 2

Beat together egg vinegar and water. Mix liquid with flour mixture using a fork until mixture forms a ball (Note: add liquid one tablespoon at a time. You probably will not use all of it.)

Step 3

Roll out on lightly floured pastry cloth with cloth covered roller.

Step 4

Brush the crust with milk and sprinkle with sugar before baking.

Nutritional Information

Vinegar and Egg Crust Recipe

Servings Per Recipe:24

Calories: 154.2

% Daily Value *

Protein: 1.9g 4%

Carbohydrates: 11.9g 4%

Dietary Fiber: 0.4g 2%

Sugars: 0.1g

Fat: 11g 17%

Saturated Fat: 2.8g 14%

Cholesterol: 7.8mg 3%

Vitamin A Iu: 10.1IU

Niacin Equivalents: 1.3mg 10%

Folate: 29.6mcg 7%

Calcium: 3.6mg

Iron: 0.8mg 4%

Magnesium: 3.7mg 1%

Potassium: 19.6mg 1%

Sodium: 51.8mg 2%

Thiamin: 0.1mg 12%

Calories From Fat: 99.3

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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