Why do some pie crust recipes include vinegar?
I experiment some with pie crusts and have seen recipes that include vinegar as well as eggs. What does the vinegar do and what does the egg do. I have heard the vinegar promotes tenderness but have read on one of the posts here that it speeds gluten formation.
Best Answer
From On Food and Cooking:
Acidity in the dough - as from a sourdough culture - weakens the gluten network by increasing the number of positively charged amino acids along the protein chains, and increasing the repulsive force between chains.
And weaker gluten structure is definitely a good thing for pastry doughs!
From the same source:
[Eggs] supplement gluten structure with tender protein coagulum, tenderize products; slow staling
So eggs help provide a more tender structure, again good for pastry doughs.
Pictures about "Why do some pie crust recipes include vinegar?"
What does cider vinegar do for 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.What does vinegar do in dough?
Vinegar is a mild acid that helps break down the starches and proteins in your bread. It changes the pH levels of the batter. Adding it to your bread dough can help with good rise, moist crumb, airy texture, and it also enhances the flavour.What can I use instead of 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. Salt and Sugar: Fine sea salt and granulated sugar work best.What is a trick to making a good pie crust?
10 Tips for Making Perfect Pie CrustEgg and Vinegar Pie Crust from Start to Finish
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