Isn’t it amazing how vinegar is used in so many ways?  I found this recipe a few years ago.  The ingredients are slightly different than your regular basic pie crust but it really works.  The crust turns out real flaky and delicious, especially with all that butter!

For a 10 inch pie (double crust):

1 ¼ sifted all purpose flour
1 T cold water
1 T white vinegar
2 sticks of unsalted butter

Using a pastry blender of fork, work butter into flour until dough is size of peas. 
Add 1 T cold water and 1 T white vinegar and mix gently until liquid is absorbed.  Form dough into slightly flattened ball and place on baking sheet and refrigerate for 4 hours or overnight. 

Before you roll out your dough, bring it to room temperature.  Make the bottom crust 1 inch larger than the top edge of the pie tin.  Make a second one of equal size for the top crust. 

Fold one round in half and lift to pie tin and unfold.  Gently press bottom and sides into pan and trim the edges with a knife. Fill the shell with your choice of filling.  Make an egg wash of 1 whole egg and 2 T water along with a pinch of salt.  Brush the rim of bottom crust with this wash.  This will help to keep the filling from leaking through the top and bottom crust while baking. Next fold the top round in half and cut about a ½ -3/4 inch circle in the center.  This allows steam to escape while pie is baking.  Line up the top and bottom crust when placing over the filling.  Trim off any excess dough.  Press edges of dough together with fork, your thumb, or be creative and do something that says it was you who made this wonderful pie!

Be sure to throw any left-over egg wash away.  Do not save. 

If you have any dough left, roll it out, spread a little cinnamon and sugar over the top and bake a tasty treat for the kids!

ENJOY!