Vinegar Pie Recipe

How to make it

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• PIE CRUST:
• 3 Tbsp vegetable shortening
• 1 1/2 cups all-purpose flour
• 1/2 cup (1 stick) cold unsalted butter, cut into pea-size bits
• 2 to 3 Tbsp ice water
• 1/2 Tbsp regular vinegar
• Directions:
• Set a rack in the middle of the oven and preheat to 400F.
• Put the flour in a large bowl.
• Using a pastry blender or two table knives cut in the butter until the mixture resembles cornmeal.
• In the same way cut in the shortening.
• Add vinegar and mix slighltly.
• While sprinkling in the ice water, mix with your fingers just until the dough comes together in a ball..
• On a lightly floured surface, roll the dough into an 11 1/2-inch circle about 1/8 inch thick.
• Fit it into a 9-inch pie plate or 11-inch tart pan.
• Trim the dough, leaving about a 1-inch overhang, then fold the overhang under itself and crimp it against the rim of the plate.
• Prick the dough all over with a fork.
• Freeze for 20 minutes.
• Line the pie shell with aluminum foil and weight down with dried beans or pie weights.
• Bake for 15 minutes.
• Remove the foil with the weights, lower the temperature to 350F and bake for 8 minutes longer, or until lightly browned.
• Set on a rack to cool.
• PIE FILLING:
• In a medium bowl, whisk the cornstarch into the cream.
• Let rest for 1 minute, then whisk again.
• Whisk in the yolks, eggs, and vanilla.
• In a medium saucepan, bring the water, sugar, vinegar, and butter to a boil.
• While whisking constantly, slowly drizzle the hot liquid into the egg mixture.
• Return to the saucepan and, while whisking constantly and scraping the bottom of the pot, cook until tiny bubbles boil up, about 10 seconds.
• Strain the curd into a bowl and let cool to room temperature.
• Spread the cooled filling in the pie shell, then refrigerate for 2 hours.
• Decorate with berries or top with grated lemon or lime zest and whiped cream.