In addition to adding tea, this pie crust also features another surprise ingredient: balsamic vinegar! You’ll find it not only adds a slight flavor, but also improves the flakiness of the crust. ~ Marlys
* As featured in Issue 1 of Adventures with Tea eMagazine!
Tea & Vinegar Pie Crust
- 1 1/2 cups Flour
- 1 tsp Salt
- 6 Tbsp Unsalted butter chilled & cubed
- 3 Tbsp Shortening
- 3-6 Tbsp Vanilla Spice Chai brewed tea cooled
- 1 Tbsp Cranberry-Pear balsamic vinegar
Brew Vanilla Spice Chai tea ahead of time and chill.
Stir together flour and salt. Cut in butter and shortening with a pastry cutter (or pulse in food processor) until mixture is course and crumbly.
Add chilled tea and vinegar one tablespoon at a time and mix with a fork until moistened. (Be careful not to add too much liquid!)
Make a dough ball, wrap tightly in plastic wrap, then allow to cool in the refrigerator for 1-8 hours.
Remove dough from the fridge and allow to soften for about 15 minutes before making the pie. Place on a lightly floured surface and use a rolling pin to roll out into a 12-inch circle (for a 9 or 10-inch pie pan).
Then carefully wrap dough around the rolling pin and position it on the pan. Gently pat crust into pan, then trim and crimp edges.