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Jean B.[_1_]

Janet wrote:
> In >, says...
>>
>> 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.
>
> ? I've been making great pastry for half a century, with UK flour,
> with and without eggs. The only difference is I've never included any
> vinegar.
>
> Next time I'm making some pastry for a pie I'll put some vinegar in
> the water to see what difference it makes, if any.
>
>> Why do you say that? I have made crusts involving egg. It works
>> perfectly well.
>
> Ditto.
>
> Janet

In the interim, I heard that one could use vinegar or vodka. I would be
more inclined to use vodka. I had heard about using vodka in pie crusts
before but didn't realize it was because of the gluten.
--
Jean B.