"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