English Wig Pie Pastry is a butter crust with egg and vinegar, which gives it a different type of tender flakey texture which can be used for savory and sweet pies.
I love English Wig Pie Crust, regardless if the filling is savory or sweet. This is my go to crust when it comes to pot pies, it is my all-time favorite maindish crust. The texture brings back the yesteryear old time pot pies we had in the 1970s. Oh, but the homemade taste is hands down superior.
Above is Clatsop Clam Pie and below is Aussie Beef Pot Pie, both made with English Wig Crust.
As I have stated before, I have not been able to find the origin of the name. A dear friend brought me the most delicious pot pie many years ago with this crust and it was love at first bite.
Aussie Beef Pot Pie; Tangy Pulled Pork Pot Pie and Chicken Pot Pie are three favorites of mine.
And, like my Grandma’s Pie Crust, English Wig pie crust comes together quite similar. Stir the dry ingredients together, cut in the butter until crumbly, and the liquid pulls it all together. The difference is the liquid, it’s one egg, 1 tablespoon vinegar, and cold water. The egg gives the dough that beautiful golden tone before and after baking.
And, like Grandma’s Pie Crust, it’s rolled out on a fairly heavily floured surface, placed into the pie plate, and fillings added. Seal with water if using all purpose flour or egg wash if making this gluten free. For gluten free, roll out dough onto (my favorite) parchment paper and invert onto pie plate, repeat for top crust.
For what I consider one of the best rolling pins, check out this Farberware rolling pin. I LOVE it! I have given it out as gifts too, it’s that good.
Alrighty pie peeps, we’re keeping this post plain and simple and on point. It’s crust making time for someone!
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English Wig Pie Pastry
Ingredients
Makes One Double 9-inch or 10-inch Pie Pastry
- 3 cups all purpose flour (for gluten free use Bob's Red Mill 1 to 1)*
- 1/2 teaspoon salt
- 1-1/2 cups butter (room temp) (or half each shortening/butter)
- 1 large egg
- 1/3 cup cold water
- 1 tablespoon vinegar
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.
