On Sat, 29 Sep 2007 19:00:48 GMT, blake murphy >
wrote:

>On Fri, 28 Sep 2007 20:36:21 GMT, "Paul M. Cook"
> wrote:
>
>>
>>"Arri London" > wrote in message
...
>>>
>>> >
>>> > OK, but what does it do for the crust? It's an acid so presumably if
>>you
>>> > had a base as well you'd get some CO2 action but there is none in a pie
>>> > dough. So what's the point?
>>> >
>>> > Paul
>>>
>>> A vinegar-containing pie crust recipe was the first pie crust recipe
>>> that ever worked for me (have lost that one since but there are plenty
>>> more on the Net). AFAIK the acid supposedly prevents the gluten from
>>> forming the long strands that would toughen the crust. If you can taste
>>> the vinegar the person making the crust has used too much! Light
>>> handling and letting the pastry rest in the fridge would probably
>>> achieve the same thing.
>>
>>That's the way momma taught me to make pie crust. And I've yet to use an
>>egg in it either.
>>
>>Paul
>>
>
>i do lots of things momma never taught me.
>
I still don't know what kind of vinegar they use and if it absolutely
has to have an egg too. I thought letting pie dough rest in a cool
place was for two reasons: relax the gluten and harden up the fat so
the crust will be flakey.
--

History is a vast early warning system
Norman Cousins