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I figured the vinegar in pie crust was nonsense until my crust stopped shrinking
My grandma always put a splash of apple cider vinegar in her pie dough and I thought it was just an old habit. Last Saturday I made two crusts side by side, one with a tablespoon of vinegar and one without, and blind baked both in my Chicago apartment. The vinegar one held its shape in the pan and the edges barely pulled in, while the plain one shrank almost half an inch. It's only been 4 pies so far, but I'm a believer now. Has anyone tried this with a different acid, like lemon juice, and noticed a difference?
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