SC - Seven deadly sins & spices

[kappler]

In a message dated 97-12-16 18:15:08 EST, you write:

<< 
 My grandmother makes her pie crusts with vinegar replacing some of the 
 liquid.  Is this just a southern thing?  (Oklahoma)  Has anyone else 
 seen this done?  I'm not sure of the proportions (and I don't really 
 like pie crust myself - I usually just scoop out the insides) but my 
 mom and aunt swear it's the best in the world.  Course they grew up 
 with it.......
 
 Mercedes
  >>
My mom has one like this.  It also has an egg in the liquid.  I think that
what it does is bind the dough together quickly before the gluten becomes
overworked.  This allows the fat layers to be interspursed in the crust, and
makes a flakier crust instead of a "coffen" that could replace the aluminum
pans they are baked in.

Tyrca
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