On Tuesday, September 17, 2013 7:42:30 AM UTC-5, wrote:

> On Tue, 17 Sep 2013 13:29:22 +0100, "Ophelia"
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> > wrote:
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> >
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> >
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> >"jmcquown" > wrote in message
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> ...
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> >> On 9/15/2013 9:08 PM, Dave Smith wrote:
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> >>> On 9/15/2013 8:49 PM, wrote:
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> >>>> On Sunday, September 15, 2013 5:12:44 PM UTC-5, Dave Smith wrote:
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> >>>>
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> >>>>>
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> >>>>> vinegar and egg
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> >>>>
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> >>>>
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> >>>> Vinegar and egg???
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> >>>>
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> >>> yep
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> >>> flour, salt, water, vinegar and an egg
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> >>>
>
> >> When I was in my teens my dad got into making pie crust. I've no idea
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> >> why; I don't remember him (or Mom) actually baking a pie. I do remember
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> >> him saying to add a little white vinegar to the mix.
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> >
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> >Never in all my years of baking have I ever seen that or even heard of it.
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> >What is it supposed to do?
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> >--
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>
>
> Maybe a NA thing, I had to swap out recipes containing flour when I
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> came here (particularly Yorkies) and that was often in pastry recipes,
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> not that I use it. Just flour, lard, salt and enough water to do the
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> job.

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>
That's the kind of pie crust mix I'm used to seeing although I don't make them. It must be a regional thang to add the vinegar.