Vinegar & Butter Pie Crust
65 mins (prep 15, cooking 50)
6 ingredients
2 servings
I am the worst pie crust maker. I about gave up until I tried this recipe. Now even I can bake a homemade pie. Timesaver: Keep extra dough frozen until ready to use. Allow 2 days to thaw in refrigerator.

Categories:  <-4-hours , crusts~pastry-dough , pies-and-tarts , time-to-make , dessert ,
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Serving Size (268.41 g)
Servings 2
Amount per Serving
Calories 939.95 Calories from Fat 22.05
% Daily Value *
Total Fat 2.45g 7.54%
Saturated Fat 0.39g 3.88%
Trans Fat 0.0g %
Cholesterol 0.0mg 0.0%
Sodium 877.28mg 73.11%
Total Carbohydrate 198.17g 132.11%
Dietary Fiber 6.75 g 54.0%
Sugars 8.06 g %
Protein 25.83g 103.3%
Vitamin A 5.0IU% Vitamin C 0.0mg%
Calcium 38.56mg% Iron 11.61mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
cold unsalted butter, large egg