Dublin Core

Title

Vinegar Pastry

Subject

vegetable shortening

all-purpose flour

salt

egg

vinegar

ice water

Description

VINEGAR PASTRY

Makes enough for 2 8-inch or 9-inch double-crust pies

1¼ cups vegetable shortening
3 cups all-purpose flour, plus additional for rolling
1 teaspoon salt
1 egg
1 tablespoon vinegar
5 tablespoons ice water

Work shortening into the flour and salt until pieces are the size of small
peas. Beat the egg well and mix in the vinegar and water. Drizzle the liquid
into the flour a little at a time and stir to combine. Form into a ball and chill
for 30 minutes before rolling out on a floured board.
Divide dough in 4 parts. Roll out 1 pie crust at a time. (Can be frozen for
later use if you need only 1 or 2 at a time.) Proceed as pie recipe directs.

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# Vinegar Pastry

*Makes enough for two 8-inch or 9-inch double-crust pies*

## Ingredients

- 1 1/4 cups vegetable shortening
- 3 cups all-purpose flour, plus additional for rolling
- 1 tsp salt
- 1 egg
- 1 Tbsp vinegar
- 5 Tbsp ice water

## Instructions

1. Work shortening into the flour and salt until pieces are the size of small peas.
2. Beat the egg well and mix in the vinegar and water.
3. Drizzle the liquid into the flour a little at a time and stir to combine.
4. Form into a ball and chill for 30 minutes before rolling out on a floured board.
5. Divide dough into 4 parts. Roll out 1 pie crust at a time.
6. Proceed as pie recipe directs.

> **Note:** Can be frozen for later use if you need only 1 or 2 crusts at a time.

Creator

Alice Yetka, Martha Yetka

Source

RCA0006 - The Yetka family collection that started the project (eBay)

Date

1950s

Rights

Personal/Family

Format

Typed recipe card

Identifier

RCA0006-20260609-0212

Coverage

Oregon, US