Why vinegar for pie crust

Drew Cutter said:

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 was told it makes the crust more tender and flaky.

Rosie

Drew Cutter said:

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 ?

Perhaps you should quit watching FoodTV. ;-)

--Bryan

"Drew Cutter" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

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

Paul M. Cook said:

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.php?q=%22vinegar+pie+crust%22

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

"Paul M. Cook" <[email hidden]> wrote in message
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Quoted message said:

"Drew Cutter" <[email hidden]> wrote in message
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Quoted message said:

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.

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.

"Ward Abbott" <[email hidden]> wrote in message
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Quoted message said:

Paul M. Cook said:

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.php?q=%22vinegar+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" <[email hidden]> wrote in message
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Quoted message said:

"Paul M. Cook" <[email hidden]> wrote in message
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Quoted message said:

"Drew Cutter" <[email hidden]> wrote in message
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Quoted message said:

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?

Quoted message said:

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

Drew Cutter said:

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 ?

My father made the best pie crust and yes, it called for vinegar. Don't ask
me why, all I can say is for quiche it worked out great.

Jill

jmcquown said:

My father made the best pie crust and yes, it called for vinegar. Don't ask
me why, all I can say is for quiche it worked out great.

I have always used the Crisco recipe for my pastry and it has always worked
for me. I don't remember how many years ago it was that they cut back the
water and added the vinegar and egg, but it sure was an improvement.

Drew Cutter said:

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 ?

The purpose of the vinegar is to make the crust more tender
by lowering the pH.

See "The Pie and Pastry Bible" by Rose Levy Beranbaum

<http://www.amazon.com/Pastry-Bible-Rose-Levy-Beranbaum/dp/0684813483/ref=pd_bbs_sr_1/002-6590869-0304824?ie=UTF8&s=books&qid=1190907498&sr=1-1>

--
Reg

Paul M. Cook said:

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.

rosie said:

Drew Cutter said:

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 was told it makes the crust more tender and flaky.

When all else fails..... Google,
Vinegar inhibits the gluten from forming into long strands, making a
tender, flaky pastry.

On Sep 26, 6:45 pm, "Paul M. Cook" <[email hidden]>

Quoted message said:

"Drew Cutter" <[email hidden]> wrote in message

news:[email hidden]...

Quoted message said:

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.

Drew Cutter said:

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 ?

Use vinegar (or other acidic ingredients) in a pie crust to make it a
lighter color than it would otherwise be. There can also be some tenerizing
effect, due to acid breaking down gluten protein.

Refer to Cookwise, by Shirley Corriher for further reading on the subject of
ingredient effect on pie crust.
--
Change Cujo to Juno in email address.

"Nancy2" <[email hidden]> wrote in message
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Quoted message said:

On Sep 26, 6:45 pm, "Paul M. Cook" <[email hidden]>

Quoted message said:

"Drew Cutter" <[email hidden]> wrote in message

news:[email hidden]...

Quoted message said:

Been watching foodtv on the pie contest. Vinegar was used for the

crust.

Quoted message said:

Quoted message said:

Quoted message said:

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

Quoted message said:

Quoted message said:

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

Quoted message said:

Quoted message said:

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

"Dave Smith" <[email hidden]> wrote in message
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Quoted message said:

rosie said:

Drew Cutter said:

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 was told it makes the crust more tender and flaky.

When all else fails..... Google,
Vinegar inhibits the gluten from forming into long strands, making a
tender, flaky pastry.

By golly, I want to know how much to add to a 2-pie crust recipe.
Dee Dee

Dee Dee said:

Quoted message said:

When all else fails..... Google,
Vinegar inhibits the gluten from forming into long strands, making a
tender, flaky pastry.

By golly, I want to know how much to add to a 2-pie crust recipe.
Dee Dee

Two pie crust recipe? Do you mean one double (top and bottom crust) or
two pies shells. The Crisco Recipe calls for 2 cups for a double crust or
two shells calls for 2 cups flour, 1 cup Crisco, 3/3 Tsp. salt, one beaten
egg, 2 Tblsp.. cold water and 1 Tblsp. vinegar.

"Dave Smith" <[email hidden]> wrote in message
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Quoted message said:

Dee Dee said:

Quoted message said:

When all else fails..... Google,
Vinegar inhibits the gluten from forming into long strands, making a
tender, flaky pastry.

By golly, I want to know how much to add to a 2-pie crust recipe.
Dee Dee

Two pie crust recipe? Do you mean one double (top and bottom crust) or
two pies shells. The Crisco Recipe calls for 2 cups for a double crust
or
two shells calls for 2 cups flour, 1 cup Crisco, 3/3 Tsp. salt, one beaten
egg, 2 Tblsp.. cold water and 1 Tblsp. vinegar.

Sorry. I was not clear, I should have said, "2 crusts for one pie." And
what you are giving is for just that, right?

One thing reading this recipe is seeing how much Crisco (or oil/fat) that
it has in it, and recalling that some recipes do call for adding vinegar
when fat is involved, if that might not be the reason for adding the
vinegar. Just a thought, nothing else.

Thanks.
Dee Dee

Dee Dee said:

Quoted message said:

Quoted message said:

By golly, I want to know how much to add to a 2-pie crust recipe.
Dee Dee

Two pie crust recipe? Do you mean one double (top and bottom crust) or
two pies shells. The Crisco Recipe calls for 2 cups for a double crust
or
two shells calls for 2 cups flour, 1 cup Crisco, 3/3 Tsp. salt, one beaten
egg, 2 Tblsp.. cold water and 1 Tblsp. vinegar.

Sorry. I was not clear, I should have said, "2 crusts for one pie." And
what you are giving is for just that, right?

Yes, that is the recipe for a double crust pie.

Quoted message said:

One thing reading this recipe is seeing how much Crisco (or oil/fat) that
it has in it, and recalling that some recipes do call for adding vinegar
when fat is involved, if that might not be the reason for adding the
vinegar. Just a thought, nothing else.

I used to think it was to cut the fat and make it easier to digest, but I
found a web site that reported it was to deal with the gluten and make it
more tender.