On 2013-09-21 11:32 AM, Gary wrote:

>> 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?


The recipe I use is 2 cups flour, 3/4 tsp salt, 1 cup vegetable
shortening or lard, 1 beaten egg, 2 tblsp. cold water and 1 tbslp. vinegar.




>
> 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

Oil might be a healthier option but it won't be flaky.