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Jean B.[_1_]

wrote:
> On Wed, 18 Sep 2013 13:45:30 +0100, > wrote:
>
>> In >,
>> says...
>>
>> Ofailure wrote
>>
>>>>> Never in all my years of baking have I ever seen that or even heard of it.
>>
>> Obviously not a reader of cookbooks or googler of online US
>> recipes:-)
>>>>
>>> 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.
>>
>> Next time I'm making a shortcrust I'll use vinegar and see what
>> difference it makes.
>> Incorporating an egg is common here when making a French tart case for
>> a sweet filling.
>>
>> Janet UK
>
> Well don't use US recipes involving flour, won't work.

Why do you say that? I have made crusts involving egg. It works
perfectly well.

--
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Jean B.