Janet wrote:
>
> Just made a smashing blackberry and apple pie with the pie crust
> including an egg and vinegar. I used the leftover egg and vinegar as a
> wash on the top crust.
>
> Verdict; the raw pastry was quite soft and fragile so rolling it and
> lining the dish needed slightly more care than a plain pastry, but not
> difficult. This could be partly because I was cooking in a hurry with no
> time to reat it in the fridge.
>
> Cooked, the pastry (top and bottom) was thinner, browner and crisper
> than my usual pastry. Gary will be glad to hear there was no flavour of
> vinegar.

My turn. Ok, so how much vinegar and egg did you use for this one pie
crust? And you used leftover for a wash on the top crust, so how much
did you put into the dough?

I know what an egg wash will do to a top crust but I still wonder
about the vinegar. Since your pie had no flavour of vinegar, it must
have been a very small amount....perhaps so small amount that you
wouldn't have missed it if you had skipped it?

As I said before, my pie crusts consist only of flour, oil, pinch of
salt, and a TBS or so of water. I can't even imagine adding vinegar
and the egg seems un-necessary too. I'm listening though and I'll try
this if you convince me that I WON'T destroy my next pie by trying
it.

G.