I loved my Grandma’s Traditional Pie Crust when I was growing up. She got this recipe from my great grandma and it has been handed down ever since.
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Pie crusts are a bit tricky when you start converting them to alternative ingredients, many times they come out tough or more like a cookie than an actual pie crust. I shared this recipe in my Sugar Free Vinegar Pie way back before the Trim Healthy Mama cookbook was available. I’ve also used a sweetened version of this to make Baked Brie and Berries (Low Carb, THM S).
This traditional pie crust is great for low glycemic and lower carb lifestyles.
Why I add Vinegar to Pie Crust
One of the biggest things my grandma stressed when teaching me this traditional pie crust recipe was to add vinegar. Why because it helps condition the flour and helps with flakiness in the crust. It does also add a bit of flavor and made my crust work so much better even when using baking blend so there must be some truth to that statement.
Using alternative flours this pie crust isn’t as flakey as when we used white flour, but it has passed with my husband in the picky hubby test more than once. And I married a pie guy
- Serves: 8
- Serving size: ⅛th of recipe
- Calories: 98
- Fat: 9g
- Carbohydrates: 6g
- Sodium: 221mg
- Fiber: 6g
- Protein: 3g
- Cholesterol: 21mg
- 1 cup THM Baking Blend
- ⅓ cup butter (softened)
- ½ teaspoon salt
- 1 tablespoon apple cider vinegar
- 2 tablespoons cold water
- Mix Baking Blend and salt in medium bowl. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Mix vinegar with water. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all blend is moistened and pastry almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary).
- Gather pastry into a ball.
- Dust rolling surface with baking blend. Shape into flattened round on lightly dusted surface. Wrap flattened round of pastry in plastic wrap and refrigerate about 45 minutes or until dough is firm and cold, yet pliable.
- Bake at 425^ for 8-10 Minutes. Allow to cool completely (It stiffens up as it cools)