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My cousin swore by adding a tablespoon of vinegar to her pie crust recipe
She said it would make the dough easier to handle and give it a flakier texture. I was skeptical, but I tried it with my usual apple pie recipe last weekend. The dough rolled out like a dream and baked up perfectly crisp. Has anyone else tried this trick, or is there another secret ingredient you use for pie dough?
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paulh6711d ago
Vinegar in pie dough is a total crutch for people who overwork their pastry. That weird smell while you're rolling it out is a dead giveaway something's off. A proper flaky crust just needs cold fat, a light touch, and the right amount of water. My grandma's recipe is just flour, salt, lard, and ice water, and it turns out perfect every single time without any kitchen sink additions. If your dough is tough, you're probably using warm butter or handling it too much, not missing an acid.
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lindareed11d agoProlific Poster
Totally agree about the cold fat and light touch being key! That weird vinegar smell you mentioned always throws me off too. My mom's recipe is almost the same as your grandma's, just butter instead of lard, and it never fails. People add so many extras when really it just comes down to keeping everything cold and not over-mixing.
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