"Gary" > wrote in message ...
> 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.

hey Gary ... if you make good pastry, why mess around with it??

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