WINE-FLAVORED PIE CRUST

MAKES A TWO-CRUST PIE

This is an excellent pie crust that can be used with many savory presentations.

INGREDIENTS

2 cups flour

2/3 cups (5 ounces) unsalted butter, cold

Pinch of salt

1 large egg, lightly beaten

1/3 cup dry white wine, chilled

Place flour in processor bowl with metal blade. Cut butter into small pieces and add to flour. Process, using a pulsing action, just until crumbly. Add the salt and egg. Start processor and add the wine through the feed tube gradually until the dough gathers loosely around the blade. Remove from processor and shape into 2 equal balls. Wrap each with plastic wrap and place in refrigerator for at least 1 hour or until ready to use. Dough can be refrigerated for several days.

Notes: Dough may be made by hand. For a sweet dough, add 2 tablespoons sugar.

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