Now even I can bake a homemade pie. This homemade pie crust recipe uses butter, flour and vinegar to make an ideal flaky crust for any type of pie. What happens if your dough is gray and oxidized, and you bake it anyway? Web page addresses and email addresses turn into links automatically. … In reply to What kind of Vinegar did you… by Verina (not verified). In the end, if you prepped your dough without vinegar, forgot about it, and worry you'll have to start over, fear not. Sometimes, recipes call for one extra ingredient: a splash of vinegar in the cold water that brings the pie dough together. But the difference between a dough with acid in it and one without (when made with the same technique) is infinitesimal. On my Facebook Foodie Group, so many folks post questions about making pie crusts.They either are afraid to make them, they never turn out, or they taste terrible. Flaky is one characteristic I certainly don’t want to be described as. In other words, no ingredient can cure poor execution. Makes: 2 double crusts or 4 single crusts. (We tried using a pizza-type yeast dough, rolled thin, but what we're going for is more in the direction of a piecrust.). would like to try it! She does demos, appearances, and answers food (and baking) questions from all quarters. Add pieces of cold butter and toss to coat in the flour mixture. Flour, salt, butter, water — how can it be so challenging? Top row: water only, oxidized dough baked with egg wash (left) and without (right). Bottom row: vinegar dough, egg washed (left) and without (right). Fresh All-Butter Pie Dough with vinegar (right) and without (left). Hi Mary, our Gluten-Free Pie Crust recipe uses lemon juice or vinegar so you are good to go! Total Carbohydrate Made the dough Sunday. I started using King Arthur flour when I bought Ina Garten cook books . I used cultured vegan butter for the crust of my cherry pie (from organic cherries grown right in my backyard). The most essential pastry ingredient is confidence. In a large bowl, stir together flour, sugar and salt until combined. Combine the flour, salt and sugar in a large bowl. Transforming your Thanksgiving breadbasket, Facebook Instagram Pinterest Twitter YouTube LinkedIn. Three-day-old All-Butter Pie Dough with vinegar (right) and without (left). Cut in the butter using a pastry blender or your fingers until the mixture resembles coarse meal. Grandma’s pie crust recipe is light, flaky, tender, and absolutely delicious using her secret tip that has never failed me! Vinegar, buttermilk, lemon juice, and vodka all change the interaction of the liquid and gluten in the dough. 197.4 g Allow 2 days to thaw in refrigerator. Lines and paragraphs break automatically. But if you're a busy baker and aren't sure when you'll be making the leap from dough to oven, a little splash of vinegar (or lemon juice) in your recipe is a good idea. Transfer to to a 9in. Roll out disk on lightly floured surface to 1/8" thickness. King Arthur Baking Company, Inc. All rights reserved. For my double pie crust I add 2 tsp of sugar to dry ingredients and 2 tsp distilled vinegar to ice water. Our thanks to Anne Mientka for the photos in this post. Timesaver: Keep extra dough frozen until ready to use. The bBest!!!! But there are two much more important perks to using vinegar: it provides a little insurance against overworking the dough. Rub butter in with your fingertips until it is broken down into pieces about the size of and … Happy gluten-free baking! Prep Time: 15 minutes. Simple Pie Crust Recipe . 2020 Shape each into a ball, flatten slightly to form a disk, and wrap in plastic. Never turned gray. It'll be fine. 65 %. Is it a Regular White Vinegar in a grocery store? We don't want them to be overly flakey, or too fragile to handle. Chef Susan Reid grew up in New Jersey, graduated from Bates College and the Culinary Institute of America, and is presently the Food Editor of Sift magazine. Hi there, Verina! If you had a mass spectrometer at home, you could measure the teensy difference vinegar makes in the tensile strength of gluten strands in the dough, which in theory makes it a bit more tender. See our complete collection of Tips and Techniques posts. How to make dinner rolls with discard starter, This is where overworking is a risk; as long as the dough is mostly holding together, you. Putting vinegar to the test. Copyright © You can also freeze the pie crust for later. thanks! Roll second disk top with top crust, crimp edge. Perfect flsky crust every time, In reply to For my double pie crust I… by Sheila (not verified). What does thus do for pie crust ? The water-only version has become noticeably grayer. Required fields are marked *. Flaky Vinegar Pie Crust 2 1/4 cups all purpose flour 1 cup butter, cold and cut into several large pieces 1 tbsp sugar 1/2 tsp salt 2 tsp apple cider vinegar 6-10 tbsp ice water. Cut in the butter using a pastry blender or your fingers until the mixture resembles coarse meal. Any vinegar will do, white vinegar is the most common choice though as it won't impart flavor. Three-day-old All-Butter Pie Dough with vinegar (right) and without (left). pie plate, fill with fruit. Perfectly flaky and no cholesterol! Transfer to a clean work surface, and gently press to form a dough. The content of this field is kept private and will not be shown publicly. Print Recipe. If you're a visual learner, check out the video tutorials in our Pie Baking Guide. It’s got some serious negative undertones, and nobody likes to have flaky family members or friends. Whisk the vinegar, egg, and 1/2 cup of ice water together and mix into the flour mixture with your hands until just combined. Whisk the vinegar, egg, and 1/2 cup of ice water together and mix into the flour mixture with your hands until just combined. I am the worst pie crust maker. I about gave up until I tried this recipe. Happy baking! To watch the oxidation process play out, I made two batches of our All-Butter Pie Crust and mixed 1 tablespoon of vinegar into the ice water of the second batch. Use your gray dough and give it a little egg wash on top before baking. What does that vinegar do? While the oxidized dough was a little floppier to work with and didn't hold the pattern of the pie top cutters, the look and flavor of the baked dough were pretty much the same. Great pie dough is easy for some and a quest for others. Your email address will not be published. It was also a bit more slack to work with when rolled out. And, that splash of vinegar will keep your dough from oxidizing and turning gray. so, what is your exact recipe? Here's a puzzle for you. Here's the same recipe after three days. What about the pie crust recipe with sprite or 7up in it ? Is there a technique for making a piecrust that has more "tooth" and holds together better after baking? What about vinegar in a gluten free pie crust? To watch the oxidation process play out, I made two batches of our All-Butter Pie Crust and mixed 1 tablespoon of vinegar into the ice water of the second batch. In reply to What about vinegar in a… by Mary (not verified). Sat in the fridge until early today (Friday morning). We're trying to make empanadas, in the spirit of them being a street-food "hand pie" as my husband remembers from Panama. The most common answer — that it affects gluten development — isn't actually that useful. This Perfect Pie Crust (made with shortening and butter) comes together with just a few ingredients, one of which may just surprise you: vinegar. So remember the essential rules of pie baking: When it comes to pie dough, practice makes perfect. Transfer to a clean work surface, and gently press to form a dough. What kind of Vinegar did you use here? Combine the flour, salt and sugar in a large bowl. As a young gal I used gold medal I’m in my eighties now and King Arthur and my friends who bake use it too. The biggest determining factor in the quality of your pie crust is the technique used to make it. Good news. Organic cherries grown right in my backyard ) answer — that it affects development! Our thanks to pie crust with vinegar and butter Mientka for the photos in this post dough with! Gluten development — is n't actually that useful that it affects gluten development — is n't actually that useful crust. When it comes to pie dough is easy for some and a quest others... Flaky crust for any type of pie into links automatically see our complete of. Crust of my cherry pie ( from organic cherries grown right in my ). ) is infinitesimal is easy for some and a quest for others Inc. all rights.... 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