Vinegar Pastry

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Vinegar Pastry

Prep Time 5 minutes
Cook Time 20 minutes


  • 3 Cups Flour
  • 1 Cup Shortening
  • 1/2 Tsp. Salt
  • 1 Egg
  • 5 Tbsp. Cold Water
  • 1 Tbsp. White Distilled Vinegar


  • Mix flour, shortening and salt with pastry blender until fine crumbs about the size of small peas.
  • Beat egg with fork. Add cold water and vinegar.
  • Combine liquid with flour and shortening mixture until thoroughly mixed.
  • Divide dough into three balls of equal size.
  • Each ball makes one single 9-inch pastry.
  • Roll dough out and bake at 425ºF until lightly browned. (If wrapped well in plastic wrap, dough may be stored in refrigerator for approximately two weeks.
  • Also freezes well. Remove from refrigerator several hours before rolling out.)


Yield: 3 single 9-inch pie shells