SC - pie crusts--??
Tyrca
Tyrca at aol.com
Wed Dec 17 12:43:07 PST 1997
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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