Finally figured out why my pie crusts were always tough

I've been baking for years but could never get a flaky crust until I switched to ice water with a splash of vinegar last month. That little bit of acid relaxes the gluten just enough without making the dough sour. Has anyone else tried this trick with their pastry recipes?

2 comments

2 Comments

pat_schmidt6022d ago

Buddy of mine swore by vinegar in his dough too.

alice_palmer2022d ago

Same. A little apple cider vinegar made my crust way better too.