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Janet

In article >,
says...
>
> 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.

I made some (olive) oil pastry a few months back ( must have seen it
on TTV or here).. it was nice enough but I prefer it with fat.

Janet UK