"Drew Cutter" > wrote in message
...
> Been watching foodtv on the pie contest. Vinegar was used for the crust.
> Can you use vinegar for any pie crust ? Does it really make a
> difference ?


I've eaten my share of pies in my life. I've baked pies since I was 12.
Never have I come across a recipe that called for vinegar, never have I
eaten a pie that had vinegar in the crust and I can think of no reason
whatsoever I would ever put vinegar in a pie crust. Pie crust is flour, ice
water, shortening and salt. That's it.

Look FoodTV has decayed to the point where it's most popular 'cooks" not
only cannot cook but admit it as well. I'd just chalk it up to a channel
that considers canned chili topped with butter soaked cornbread to be a
"healthy" dish.

Paul

On Wed, 26 Sep 2007 23:45:56 GMT, "Paul M. Cook"
> wrote:

>I've eaten my share of pies in my life. I've baked pies since I was 12.
>Never have I come across a recipe that called for vinegar, never have I
>eaten a pie that had vinegar in the crust and I can think of no reason

Here is a link you might enjoy reading....and yes...there are over 400
"vinegar pie crust" recipes.

http://www.recipezaar.com/recipes.ph...r+pie+crust%22


Try one of them...and then maybe you can "think of a reason". Report
back.

"Ward Abbott" > wrote in message
...
> On Wed, 26 Sep 2007 23:45:56 GMT, "Paul M. Cook"
> > wrote:
>
>>I've eaten my share of pies in my life. I've baked pies since I was 12.
>>Never have I come across a recipe that called for vinegar, never have I
>>eaten a pie that had vinegar in the crust and I can think of no reason
>
> Here is a link you might enjoy reading....and yes...there are over 400
> "vinegar pie crust" recipes.
>
> http://www.recipezaar.com/recipes.ph...r+pie+crust%22
>
>
> Try one of them...and then maybe you can "think of a reason". Report
> back.
>

Sorry, my taste buds win this argument as farf as I am concerned. I'm
willing to try new things, but vinegar in a pie crust just does not pique my
interest.

Blech.

Paul

"Janet" > wrote in message
...
>
> "Paul M. Cook" > wrote in message
> news:UaCKi.3963$Wo4.3177@trnddc03...
>>
>> "Drew Cutter" > wrote in message
>> ...
>>> Been watching foodtv on the pie contest. Vinegar was used for the crust.
>>> Can you use vinegar for any pie crust ? Does it really make a
>>> difference ?
>>
>>
>> I've eaten my share of pies in my life. I've baked pies since I was 12.
>> Never have I come across a recipe that called for vinegar, never have I
>> eaten a pie that had vinegar in the crust and I can think of no reason
>> whatsoever I would ever put vinegar in a pie crust. Pie crust is flour,
>> ice
>> water, shortening and salt. That's it.
>>
>> Look FoodTV has decayed to the point where it's most popular 'cooks" not
>> only cannot cook but admit it as well. I'd just chalk it up to a channel
>> that considers canned chili topped with butter soaked cornbread to be a
>> "healthy" dish.
>>
>> Paul
>>
>
> Adding lemon or vinegar to pie crust is an option I've known of since I
> started baking pies as a kid in the 1960s, so it is nothing new.

OK, I've added lemon zest to pie crust before. Never vinegar. What is the
point?

> I always used to do so as a matter of course, but stopped at some point. I
> didn't think that it made any significant difference, although now that
> the subject has come up I may try it again and see. What you use for the
> fat makes more of a difference, in my experience.

Very true. Lard still makes the best crust. Trouble is they only sell it
in 5 pound bricks where I shop. Now that we are getting to the cooking
season, I just may invest in one.

Paul

"Paul M. Cook" wrote:
>
>
> Very true. Lard still makes the best crust. Trouble is they only sell it
> in 5 pound bricks where I shop. Now that we are getting to the cooking
> season, I just may invest in one.


My mother always swore by lard for pie pastry, but she always raved about
my pastry and said how much better it was than hers. I use Crisco.

On Sep 26, 6:45 pm, "Paul M. Cook" >
wrote:
> "Drew Cutter" > wrote in message
>
> ...
>
> > Been watching foodtv on the pie contest. Vinegar was used for the crust.
> > Can you use vinegar for any pie crust ? Does it really make a
> > difference ?
>
> I've eaten my share of pies in my life. I've baked pies since I was 12.
> Never have I come across a recipe that called for vinegar, never have I
> eaten a pie that had vinegar in the crust and I can think of no reason
> whatsoever I would ever put vinegar in a pie crust. Pie crust is flour, ice
> water, shortening and salt. That's it.
>
> Look FoodTV has decayed to the point where it's most popular 'cooks" not
> only cannot cook but admit it as well. I'd just chalk it up to a channel
> that considers canned chili topped with butter soaked cornbread to be a
> "healthy" dish.
>
> Paul

In my experience, vinegar in a pie crust is an old-timey thing. It
has nothing to do with FTV or no FTV. If you haven't ever used it or
run across it or eaten it, that's your experience, not a benchmark.
It's difficult if not impossible to tell when a crust has vinegar in
it.

N.

"Nancy2" > wrote in message
ups.com...
> On Sep 26, 6:45 pm, "Paul M. Cook" >
> wrote:
> > "Drew Cutter" > wrote in message
> >
> > ...
> >
> > > Been watching foodtv on the pie contest. Vinegar was used for the
crust.
> > > Can you use vinegar for any pie crust ? Does it really make a
> > > difference ?
> >
> > I've eaten my share of pies in my life. I've baked pies since I was 12.
> > Never have I come across a recipe that called for vinegar, never have I
> > eaten a pie that had vinegar in the crust and I can think of no reason
> > whatsoever I would ever put vinegar in a pie crust. Pie crust is flour,
ice
> > water, shortening and salt. That's it.
> >
> > Look FoodTV has decayed to the point where it's most popular 'cooks" not
> > only cannot cook but admit it as well. I'd just chalk it up to a
channel
> > that considers canned chili topped with butter soaked cornbread to be a
> > "healthy" dish.
> >
> > Paul
>
> In my experience, vinegar in a pie crust is an old-timey thing. It
> has nothing to do with FTV or no FTV. If you haven't ever used it or
> run across it or eaten it, that's your experience, not a benchmark.
> It's difficult if not impossible to tell when a crust has vinegar in
> it.


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

"Paul M. Cook" wrote:
>
> "Nancy2" > wrote in message
> ups.com...
> > On Sep 26, 6:45 pm, "Paul M. Cook" >
> > wrote:
> > > "Drew Cutter" > wrote in message
> > >
> > > ...
> > >
> > > > Been watching foodtv on the pie contest. Vinegar was used for the
> crust.
> > > > Can you use vinegar for any pie crust ? Does it really make a
> > > > difference ?
> > >
> > > I've eaten my share of pies in my life. I've baked pies since I was 12.
> > > Never have I come across a recipe that called for vinegar, never have I
> > > eaten a pie that had vinegar in the crust and I can think of no reason
> > > whatsoever I would ever put vinegar in a pie crust. Pie crust is flour,
> ice
> > > water, shortening and salt. That's it.
> > >
> > > Look FoodTV has decayed to the point where it's most popular 'cooks" not
> > > only cannot cook but admit it as well. I'd just chalk it up to a
> channel
> > > that considers canned chili topped with butter soaked cornbread to be a
> > > "healthy" dish.
> > >
> > > Paul
> >
> > In my experience, vinegar in a pie crust is an old-timey thing. It
> > has nothing to do with FTV or no FTV. If you haven't ever used it or
> > run across it or eaten it, that's your experience, not a benchmark.
> > It's difficult if not impossible to tell when a crust has vinegar in
> > it.
>
> 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.

"Arri London" > wrote in message
...
>
>
> "Paul M. Cook" wrote:
> >
> > "Nancy2" > wrote in message
> > ups.com...
> > > On Sep 26, 6:45 pm, "Paul M. Cook" >
> > > wrote:
> > > > "Drew Cutter" > wrote in message
> > > >
> > > > ...
> > > >
> > > > > Been watching foodtv on the pie contest. Vinegar was used for the
> > crust.
> > > > > Can you use vinegar for any pie crust ? Does it really make a
> > > > > difference ?
> > > >
> > > > I've eaten my share of pies in my life. I've baked pies since I was
12.
> > > > Never have I come across a recipe that called for vinegar, never
have I
> > > > eaten a pie that had vinegar in the crust and I can think of no
reason
> > > > whatsoever I would ever put vinegar in a pie crust. Pie crust is
flour,
> > ice
> > > > water, shortening and salt. That's it.
> > > >
> > > > Look FoodTV has decayed to the point where it's most popular 'cooks"
not
> > > > only cannot cook but admit it as well. I'd just chalk it up to a
> > channel
> > > > that considers canned chili topped with butter soaked cornbread to
be a
> > > > "healthy" dish.
> > > >
> > > > Paul
> > >
> > > In my experience, vinegar in a pie crust is an old-timey thing. It
> > > has nothing to do with FTV or no FTV. If you haven't ever used it or
> > > run across it or eaten it, that's your experience, not a benchmark.
> > > It's difficult if not impossible to tell when a crust has vinegar in
> > > it.
> >
> > 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

On Thu, 27 Sep 2007 09:40:43 -0700, Nancy2 >
wrote:

>In my experience, vinegar in a pie crust is an old-timey thing. It
>has nothing to do with FTV or no FTV. If you haven't ever used it or
>run across it or eaten it, that's your experience, not a benchmark.
>It's difficult if not impossible to tell when a crust has vinegar in
>it.
>
Are these crusts always lard or crisco? Do they always use an egg?
Which kind of vinegar is used, distilled or apple?

--

History is a vast early warning system
Norman Cousins

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.

your pal,
blake

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