English Wig Pie Pastry is a savory buttery crust, with an egg & vinegar, which bakes into a golden flakey tender crust. Perfort for any pie, savory or sweet.
Prep Time15 minutesmins
Course: Dessert, Main Course
Cuisine: American
Keyword: Butter Pastry Crust
Author: Portlandia Pie Lady
Ingredients
Makes One Double 9-inch or 10-inch Pie Pastry
3cupsall purpose flour(for gluten free use Bob's Red Mill 1 to 1)*
1/2teaspoon salt
1-1/2cupsbutter (room temp)(or half each shortening/butter)
1largeegg
1/3cupcold water
1tablespoonvinegar
Instructions
In a large bowl stir the flour and salt together.
Add the butter and with a large fork or pastry cutter, cut in the until crumbly pea size or slightly larger.
In a separate bowl whisk the egg, water, and vinegar together.Add the liquid all at once to the dry ingredients, give it a good few stirs until it comes together into a ball.
On a heavily floured surface, roll out dough as desired for recipe (usually around 1/4 to 1/8 inch thick).
Bake as directed per recipe.
Notes
*For gluten free, the recipe stays the same. However, roll out the dough onto parchment paper, invert onto pie plate and peel off. Repeat for the top crust. If the crust tears, just push it back together!Use egg wash to seal gluten free.