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

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.

"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??

--
--
http://www.helpforheroes.org.uk/shop/

Ophelia wrote:
>
> "Gary" wrote:
> > 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??

Yeah...my Betty Crocker pie crust is to die for so...."if it ain't
broke, don't fix it." But I'm always open for other methods. One
might be even better than what I do, so I listen and consider new
ideas. I'm careful with change though as I only make a couple of pies
per year. I don't want to mess up the rare one that I do make.

G.

"Gary" > wrote in message ...
> Ophelia wrote:
>>
>> "Gary" wrote:
>> > 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??
>
> Yeah...my Betty Crocker pie crust is to die for so...."if it ain't
> broke, don't fix it." But I'm always open for other methods. One
> might be even better than what I do, so I listen and consider new
> ideas. I'm careful with change though as I only make a couple of pies
> per year. I don't want to mess up the rare one that I do make.

Exactly!

--
--
http://www.helpforheroes.org.uk/shop/

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.

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

In article >, says...
>
> 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 used 12 ounces of flour and six of fat (because I know that amount
will do a double crust in my pie dish) plus a dash of sugar because that
was in the recipe given here. I don't usually put sugar in pie dough.
The liquid, was one egg beaten with about a tablespoon of white wine
vinegar. Which was more liquid than the dough needed, (I just add liquid
till the dough looks right, no measuring).

> 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.

Didn't you get the slice of pie I emailed? Thieving CIA must have
intercepted it, that's how good it was.

Usually my pie dough is just flour, fat, and water. Next time I'll try
it that way with vinegar instead (no egg or sugar).

Janet UK

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.
>
> Janet UK

*I* am happy to hear that.

--
Jean B.

On Saturday, September 21, 2013 8:14:35 AM UTC-7, Janet wrote:

I've been making pie crust with vinegar and egg for many years.

This is my all time best pie crust. I make this large batch because it freezes beautifully and you always have some in the freezer if you decide to make a pie or quiche or tart or a galette or whatever.

Yes, it uses Crisco, so don't yell. It's the best pie crust I've ever tried and it's tried and true so I don't mess with it. It's pliable and rolls out easily and it bakes up flaky and wonderful.

Recipe By : Sitara
Serving Size : 8 single crusts or 4 double crusts Preparation Time :0:30
Categories : Quiche Desserts
Pies & Pastry

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 cups unbleached all purpose flour -- heaping cups
2 cups whole wheat flour -- heaping cups
2 teaspoons salt

1 pound Crisco ( or lard, your choice )
1 stick real butter (room temperature)


1/4 cup white vinegar
1 large egg
water to make 2 cups



1. In large mixing bowl place flour, whole wheat flour and salt. Use whisk to thoroughly mix dry ingredients together well.

2. Add Crisco/lard and butter and, using pastry cutter, cut into flour until well blended and the consistency of coarse corn meal. A pastry cutter is the best way to do this, trust me.

3. In a 4 cup measure put 1/4 cup of white vinegar and one whole egg. Add water to the 2 cup line. Use a fork or whisk to mix well till egg is totally mixed in.

4. Add liquid to dry mix and mix well. The dough should seem soft but not sticky. If it's really sticky add a bit of flour to your board and turn the dough out on the board and knead the flour in until the pie dough is only the teeniest bit tacky.

5. Shape into log and cut into 8 equal portions. Wrap each portion in film and store in refrigerator. Each portion is one pie crust. You will need two portions for a double crust pie.

If not using within a week or so, you may freeze these portions wrapped additionally in aluminum foil. This dough freezes very well. IMPORTANT Allow dough to come to room temperature before working with it.