why vinegar in pie crust?

why vinegar in pie crust?
But there are two much more important perks to using vinegar: it provides a little insurance against overworking the dough. And, that splash of vinegar will keep your dough from oxidizing and turning gray. Fresh All-Butter Pie Dough with vinegar (right) and without (left).
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What can I substitute for vinegar in pie crust?
Ice Water/Vinegar Mixture: Adding an acid to the dough creates a more tender crust. I use white vinegar for this recipe but you can substitute it with apple cider vinegar, lemon juice or vodka. Mar 16, 2021
Full answer in: amyinthekitchen.com
What does white vinegar do to dough?
Adding vinegar preserves gluten bonds, keeping them from popping. Adding an acid also keeps the yeast happy and helps it to work better. Oct 30, 2015
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What is the purpose of adding vinegar to pie crust?
Secret ingredient : Use a dash of apple cider vinegar in your pie dough. Add 1 teaspoon to your current favorite recipe at the time in which you're adding your ice water. Vinegar helps prevent the formation of gluten which makes for a tough crust. Apr 28, 2011
Full answer in: www.thekitchn.com
Why is my pie crust not flaky?
Pie doughs fail when they come out tough, not tender and flaky. Usually due to overworking, this can happen either during the initial mixing or during rolling and shaping. ... Cold butter is a key to pie dough success. It should be straight-out-of-the-fridge-cold. May 4, 2015
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