Vinegar Pie

Don't be fooled by its name: this simple pie from Houston's Underbelly is silky, sweet, tart, and delicious.

Victoria Dearmond

Photo courtesy of Julie Soefer Photography

Servings: 6-8 (Yields one 13-inch pie)

Prep: 1 hour

Total: 1 hour


for the crust:

5 ½ oz. butter

1/3 cup sugar

1 egg

1 teaspoon vanilla extract

2 cups flour

½ teaspoon salt

for the filling:

4 eggs

2 cups sugar

5 tablespoons cornstarch

juice of ½ lemon

¼ teaspoon salt

4 tablespoons vinegar of choice

2 cups water

2 tablespoons butter

1 teaspoon vanilla bean paste (can use extract if needed)


1. For the crust, in a medium bowl, mix butter and sugar until creamy. Add egg and vanilla, and mix until combined. Mix in flour and salt making sure not to over mix. Chill dough for 30 minutes, then roll to ½ inch thick on a floured surface.

2. Preheat the oven to 350 degrees F. Put dough into sprayed tart shell, add weights of your choosing (we typically use beans in aluminum foil). Bake 15 minutes until edges start to brown, take out beans, and finish baking until bottom of crust is completely cooked, about 10 more minutes.

3. For the filling, put eggs and sugar in a large saucepot and whisk together. Add cornstarch and salt next, whisking until there are no more clumps. Mix in vinegar and water, and place on stove over medium heat, whisking constantly to not burn. Boil mixture for 1 full minute, take off heat, and add butter and vanilla.

4. Pour filling into baked tart shell and place plastic wrap directly on surface of pie. Chill overnight before serving.

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