"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