Why You Should Put Vinegar In Pie Crust. Pardon me while I put my lab coat on for this little science lesson. First, you have ...

Vinegar does three fantastic things for pie crust dough: Just one tablespoon of vinegar in this recipe acts as a safeguard for overworking the dough. In most pie crust recipes, you must take extreme ...

Good piecrust, most will agree, is nothing short of baking perfection. Flaky and tender, a properly made crust melts in your ...

Use this all-butter pie crust for any recipe that calls for a tender, flaky crust. The simple dough is made with just butter, ...

The science behind the trick is simple. Unlike water, which most pie crust recipes call for, alcohol doesn’t cause gluten ...

In a separate bowl, beat together the egg, water, and vinegar. Make a small well in ... To make a double-crust pie with a solid top crust, roll out 2 disks of dough about 1 inch larger than ...

This old-fashioned dessert that was once called a "funeral pie" has a rich, subtly-spiced raisin filling and a buttery, flaky ...

Whisk in eggs and yolks and vinegar until smooth ... increasing baking time to 55 minutes to 1 hour 5 minutes.) With pie ...

From pumpkin to apple to pecan to pear, people expect to see a pie on the table after their Thanksgiving meal. If that’s not ...

And, while some of these ingredients can truly up your pie-making game ... The problem with vinegar is that you can’t use that much of it before your crust starts to take on an acidic flavor.