My neighbor swore by using a full cup of vinegar in her pie crust recipe

She told me it made the crust 'impossibly flaky' and I had to try it. So last Tuesday, I followed her exact instructions for a blueberry pie. The kitchen smelled like a science fair volcano for an hour. The crust came out tough and weirdly sour, nothing like hers. I think she left out the part where you only need a tablespoon. Has anyone else gotten baking advice that sounded crazy and actually was?

3 comments

3 Comments

riverdavis2d ago

Remember the vodka trick works because alcohol evaporates.

charles212d ago

Wait, is the goal here to make pie or start a cleaning supply company? A full cup of vinegar sounds like you're trying to pickle the flour. I've heard of a spoonful to stop gluten from forming, but that much acid would just make a weird, tough mess. Some of these "secret tricks" are just people mixing up their measurements.

the_tessa2d ago

That "impossibly flaky" vinegar trick backfired for me too, but a splash of vodka in the dough actually worked lol.