My grandma swore by adding a spoon of vinegar to pie crust, and I finally tried it

She always said a tablespoon of white vinegar in the cold water for a double-crust apple pie would make it extra flaky. I thought it sounded odd, but I gave it a shot last Thanksgiving. The crust was so much easier to handle and baked up perfectly crisp. Has anyone else heard of this trick or have a different one for tough dough?

2 comments

2 Comments

aaron1764d ago

Actually, it's a teaspoon of vinegar, not a tablespoon. Too much can make it taste weird.

diana_king4d ago

Huh, my grandma's secret was just swearing at the dough.