Homemade Wine-Flavored Pie Crust
Makes one double crust pie
This recipe, based on one from Biba Caggiano, makes a delicious pie crust that can be used with many savory pie presentations, as in the Italian spinach pie in the similar and related recipes links. However, with the addition of a little sugar, as instructed in the notes, it is also good for some sweet pies and tarts. This is a quick pie dough that rolls out very easily.
- 2 cups all-purpose flour
- 2/3 cups (5 ounces) cold butter, preferably unsalted
- Pinch of salt
- 1 large egg, lightly beaten
- 1/3 cup dry white wine, well 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 gradually add the wine through the feed tube just 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 made ahead and refrigerated for several days.)
Notes: If preferred, the dough can easily be made by hand. For a sweet dough, add one to two tablespoons granulated sugar.
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