Ophelia wrote:
>
>
> "Jean B." > wrote in message
> ...
>> Ophelia wrote:
>>>
>>> > wrote:
>>>> 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.
>>>
>>> I'm thinking it is to overcome the strength of your all purpose flour.
>>>
>>
>> You may be right. That practice may predate the widespread
>> availability of different flours.
>
> I think you are probably right. I was surprised when you told me about
> the different flours you can buy, I am obviously out of date but I
> understood 'all purpose' was 'it', so the vinegar was probably
> necessary--

Coincidentally, I heard a little blurb on the radio, which mentioned the
use of vodka or vinegar in this context. I was kind-of happy to hear
that, because I had heard of the use of vodka in pie crust before, and
that would not make the crust the least bit sour.

--
--
Jean B.