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.

Janet UK