Vinegar Pie Recipe: A Favorite!! (2024)

FAQs

What does vinegar do in pie? ›

Though the science is sketchy, a few professional pie bakers swear that it improves the texture of the crust, and they wouldn't dream of making pie dough without it. (Others swear by similarly acidic ingredients like lemon juice.) The acidic properties of vinegar inhibit gluten, some will say.

The acid in the apple cider vinegar tenderizes the dough by slowing the gluten production in the dough. This prevents it from getting tough and elastic like bread dough. Love me tender. If you've ever bitten into a slice of pie with a tough crust, you know the value in a tender, flaky pie crust.

Vinegar can affect the gluten development in dough. Gluten gives dough structure, but too much gluten development can make dough tough. Acid can hinder gluten development; so, a bit of vinegar (or lemon juice) can make pie dough slightly more tender.

Cold butter is the key to flaky crusts. Do not skip this step. You must put your butter in the freezer to get it nice and cold. Many people do not like working with frozen butter, but it makes all the difference in the world when you create your pie dough.

Vinegar helps with the rise of our baked goods

When vinegar reacts with baking soda, it creates carbon dioxide bubbles, which act as leavening agents. So as the batter bakes, these tiny bubbles expand, causing the cake to rise and giving it that light, airy texture we all love.

What Does Vinegar Pie Taste Like? No, vinegar pie is not bitter, tart, or sour. In fact, it's sweet! The flavor of your pie is a bit dependent on the type of vinegar you use (more on that below), but the combination of fruit vinegar, sugar, lemon juice, and butter creates a sweet, slightly lemony, and even juicy pie.

The vodka works for two reasons. First, it makes the dough feel way more moist and easier to work with. Second, the ethanol in the vodka stops the gluten in the flour from binding, making for a more tender end product.

This time, though, there was one very clear victor. Butter made a tastier, flakier, sturdier crust by far. This isn't to say that shortening and lard aren't useful ingredients. Shortening is a great way to get incredibly tender desserts.

The 11% gluten found in all-purpose flour yields the perfect tenderness in a crust. A little acid goes a long way: Add a little acid to your dough. Whether it be fresh lemon juice or apple cider vinegar, acid retards gluten development. One teaspoon will do the job, and it can replace some of the water you add.

In our experience, sugar can also make the pie dough so tender that it's hard to roll out and transfer to your pan without breaking. Egg: This makes the dough more pliable and easy to roll out. Eggs also make the crust more compact.

Why did my pie dough turn GREY? ›

“Well-wrapped, pie dough can be stored in the fridge for two to three days, or in the freezer for up to three months,” says David. “After day three in the fridge, you can expect your dough to oxidize, turning a grayish color.” This is completely normal, but can be postponed by adding a bit of vinegar to your recipe.

Sprinkle dried breadcrumbs or crushed cornflakes, or other types of cereal, on the bottom crust before filling and baking in the oven.

The acidity or sourness of vinegar brightens the flavor of food and adds balance to a rich dish. It is found in popular kitchen staples like salad dressings, marinades, sauces, mayonnaise, and ketchup.

But many great chefs have another flavor enhancer in their arsenal: vinegar. Like salt, acids such as vinegar or lemon juice compete with bitter flavor compounds, lessening our perception of these tastes as they “brighten” remaining ones.

When you add vinegar to the dough, the acetic acid reacts with the carbohydrates in the dough to form lactic acid. Lactic acid is less acidic than acetic acid, which means that adding vinegar to the dough reduces the acidity of the dough. This, in turn, speeds up the fermentation process.