Pie Crust...Do You Add Lemon Juice or Cider Vinegar?
- Funwithfood Sep 18, 2010 12:38 PM
I tried to conquer pie crust this summer.
The crust had an off taste because I indadvertantly purchased whole wheat pastry flour.
But, I also thought the flavor of cider vinegar tasted odd: For those who have tried both lemon juice and cider vinegar, which do you prefer and why?
I have always added white vinegar to my ice water before adding the water to the dough. This is what my mother did and, her mother. I've taken two hands-on pie making classes, one was on crusts only, the other on pies. The crust class instructor was a well-known pastry chef and she added white vinegar to her standard "no-fail" recipe. The other instructor did not use any acid, just water.
I found the following resource on-line that speaks to "Why add vinegar" if its of any interest:
I haven't tried either, though I am still experimenting with different crust recipes. I just got my mom's "no-fail" crust recipe, which I'm looking forward to trying. It includes vinegar.
I gather vinegar or lemon juice would be added for their chemical properties, and that the right amounts wouldn't affect the taste. But it's not inconceivable to want to affect the taste. I once tried a pie crust recipe that had lemon zest in it, which added a nice brightness to the overall flavor.