Champagne Vinegar Pie Crust

Champagne Vinegar Pie Crust


3 Cups Flour

1 1/4 Cups Shortening

2 Tbsp. O&T Champagne Balsamic Vinegar

5 Tbsp. Cold Water

1 Egg

1 tsp. Salt

To Prepare:

Combine water and O&T Champagne Balsamic Vinegar in small bowl, set aside. In large bowl, combine flour and salt. Cut in half of shortening with pastry blender until mixture resembles corn meal. Cut in rest of shortening until size of peas. Beat egg lightly with fork and add to water and vinegar. Add to flour mixture, blend until it all sticks together (add more water, 1 tsp. at a time if too dry). Roll out between sheets of wax paper. Can be used for top and base crusts for any pie.

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