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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?
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aaron1766mo ago
Actually, it's a teaspoon of vinegar, not a tablespoon. Too much can make it taste weird.
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tylermurray4mo ago
Is a teaspoon really enough to make a difference though?
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