In article >,
Ophelia > wrote:
>
>
>"Nancy Young" > wrote in message
...
>> On 9/17/2013 8:29 AM, Ophelia wrote:
>>>
>>>
>>> "jmcquown" > wrote
>>
>>>> On 9/15/2013 9:08 PM, Dave Smith wrote:
>>>>> On 9/15/2013 8:49 PM, wrote:
>>>>>> On Sunday, September 15, 2013 5:12:44 PM UTC-5, Dave Smith wrote:
>>>>>>
>>>>>>>
>>>>>>> vinegar and egg
>>>>>>
>>>>>>
>>>>>> Vinegar and egg???
>>>>>>
>>>>> yep
>>>>> flour, salt, water, vinegar and an egg
>>>>>
>>>> When I was in my teens my dad got into making pie crust. I've no idea
>>>> why; I don't remember him (or Mom) actually baking a pie. I do
>>>> remember him saying to add a little white vinegar to the mix.
>>>
>>> Never in all my years of baking have I ever seen that or even heard of
>>> it. What is it supposed to do?
>>
>> I know vodka makes a flakier crust, perhaps vinegar accomplishes the
>> same.
>
>Who knows? Not me! How flaky do you need a crust? More than puff pastry?
>BTW did you use vodka in yours? hehe I can think of MUCH better ways for
>using vodka 
Gluten formation uses water. It does not form using ethanol.
You can use vodka to wet and work the dough, but it will
be more forgiving of overworking and not toughen as readily.
Acids like vinegar cut the gluten strands, also resulting in
a less tough pie crust.
Flakiness and tenderness are two opposing outcomes in the making
of pie crust. Flakiness requires the formation of gluten, but
too much and the crust will be tough. It's easier for inexperienced
or occasional baker to hit the sweet spot in the middle using
a crutch like vodka or acid.
Cindy Hamilton
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