FROM THE KITCHEN OF BESSIE SUTHERLAND
Great Grandma's
(Grandma Sutherland Down the Hill)
Vinegar Pie Crust
Grandma says that a good pie crust becomes a great pie when the crust is flaky and tender,
and sometimes a key ingredient might be an unusual one.
4 cups All-Purpose Flour
2 Tablespoon White Sugar
1 Tablespoon Salt
1 3⁄4 cup Lard or Crisco Shortening
1 large Egg
1 Tablespoon Cider Vinegar
1⁄2 cup Ice Cold Water
2 Tablespoon Ice Cold Water
Note: Baking time will depend on the type of pie filling you are making.
In a large mixing bowl; add the flour, sugar and salt. Mix together. Then add the lard or
Crisco shortening. Then using a fork or pastry cutter, cut the shortening or lard into the
flour mixture. The flour mixture will resemble fine crumbs, like cornmeal. Set aside
Then in a small mixing bowl; add the egg and the vinegar. Mix together using a whisk,
then add all the ice-cold water. Continue to whisk until well blended.
Now add the liquid mixture a little at a time to the flour mixture, and stir by hand using a
fork. Keep adding the flour to the egg mixture a little at a time until all has been added.
The mixture will form the dough for your pie crust. Use your fork to form the ball, after
all the ingredients have been well combined.
Now wrap the dough ball in plastic wrap, and refrigerate for 1 hour.
After 1 hour, flour a large cutting board or flat surface, and lightly flour your rolling pin.
Then remove the plastic wrap from the dough and place on the lightly floured surface.
Then start rolling out your pie crust with your lightly floured rolling pin . Continue
until piecrust is rolled large enough to fit your 8 or 9-inch pie dish. Then gently lay the
Pie crust into your pie dish and pat down the bottom and the sides. Finish the edges around
the pie dish any way you desire, or cut neatly around the edges for a clean looking pie crust.
Then using a fork, poke a few holes around the bottom and sides of the pie crust. This
keeps the pie crust lying close to the pie dish and doesn't allow the crust to bubble up.
Note:
1.) Fill with desired fruit filling, pumpkin or even a pecan pie filling and bake per the
directions for that type of pie.
2.) If you're making a pudding type of pie, you will need to bake your crust in
advance. Bake at 350 degrees for 15 to 20 minutes, or until the pie crust is lightly
browned. Then remove from the oven and let cool completely before filling.
Additional Information: To get the really flaky crust, use lard. It still can be found in
the refrigerator section of the grocery store.