Tea & Vinegar Pie Crust

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!

Cranberry-Apple Streusel Pie

Cranberry-Apple Streusel Pie

Tea & Vinegar Pie Crust

Course Dessert
Keyword chai, pie, pie crust, Vanilla Spice Chai, vinegar
Author Alan & Marlys Arnold - Adventures with Tea


  • 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


  1. Brew Vanilla Spice Chai tea ahead of time and chill.

  2. 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.
  3. 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!)

  4. Make a dough ball, wrap tightly in plastic wrap, then allow to cool in the refrigerator for 1-8 hours.
  5. 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).
  6. Then carefully wrap dough around the rolling pin and position it on the pan. Gently pat crust into pan, then trim and crimp edges.

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