SC - Lobster Races-OP

[Laura C. Minnick]

Bonne of Traquair wrote:
> 
> >
> >Contemplating Thanksgiving pies and was wondering if someone has an
> >explanation for why several of the modern piecrust recipes I've
> >accumulated call for small amounts of vinegar (one says vinegar or lemon
> >juice).  I have two versions of this, and I think the other unusual thing
> >they both call for is an egg, so maybe that has something to do with it???
> >Chimene
> 
> Never heard of that.  Tonight while I was making up my pastry dough, younger
> daughter said with all the authority of Julia child that I should add a
> pinch of baking powder as it would make the crust more tender.  Has anyone
> ever heard of that?

Nope. But my mom sometimes adds a little cream of tartar for teh same
reason. Is the goal a slight rise to the dough?

'Lainie