Vinegar Pie, An up to date recipe that still stays true to its roots! (2024)

FAQs

What does vinegar do to pie dough? ›

The acidic properties of vinegar inhibit gluten, some will say. This theory proposes that once the water and flour are combined, gluten starts forming, causing the dough to grow tough. Adding an acid, the theory goes, stops the gluten in its tracks and rescues the crust from toughness.

Combine 1/2 cup melted, cooled butter, 1 1/2 cups sugar, 2 tablespoons self-rising flour, 2 tablespoons apple cider vinegar, 1 tablespoon vanilla, and 3 eggs in a large bowl or blender. Mix well. Pour the filling into a 9-inch unbaked pie shell. (I used store-bought for convenience.)

If it just asked for vinegar, then use any vinegar you have. Apple cider or white wine vinegar are both fine. The rule is to use a vinegar that is compatible with the flavors in the dish, so a light sauce probably wouldn't he best with a red wine vinegar, but you can use what you like.

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.

If too much vinegar is added to a recipe, it can make the dish overly sour and unbalanced in flavor. This can also make the texture of the dish unappetizing.

Don't worry about making it perfect, especially if it's just for family. It'll tastes good no matter how it looks. Why do you put vinegar in pie crust? It makes the pie crust exceedingly tender and flaky.

What does vinegar do as a cooking agent? First and foremost, it is used to flavor. Depending on the variety, vinegar can bring a sour, tangy, sweet, mild, malty, woody or even buttery flavor to your dish. It can also be used to color or discolor foods.

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.

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.

Rice vinegar, or rice wine vinegar, is made from fermented rice wine. It has a sweet, delicate flavor and is less acidic compared to most types of vinegar.

Is distilled white vinegar the same as white vinegar? ›

Now, don't confuse distilled with basic white vinegar, which is stronger and has up to 25% acetic acid. That vinegar is sold exclusively for cleaning purposes and is not a good idea to ingest. However, beyond cooking, distilled white vinegar can be used for many of the same household chores.

I consider cider vinegar a good, all-purpose vinegar. It's inexpensive, versatile and not quite as aggressive as white vinegar because of its subtle, but not overpowering, fruitiness. It works just as well uncooked, such as in vinaigrettes or pickles, as it does cooked. Try it in barbecue sauces or glazes.

The pros: Butter has the best flavor. A butter pie crust forms light, lofty, flaky layers while it bakes. The flakiness comes partially from the water content of butter, which evaporates as the pie bakes and turns to steam, separating and puffing up the layers in dough.

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.

Some bakers use milk or buttermilk in their pie crust. Thanks to their milk solids, both will help crust brown and add a bit of tenderness. But the classic liquid in pie crust is water — ice water, to be precise.

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.

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.

Mixing baking soda (sodium bicarbonate) and vinegar (acetic acid) causes a chemical reaction that produces a salt (sodium acetate) and water, as well as carbon dioxide gas. In this demonstration, baking soda is placed in a balloon that is attached to a flask holding vinegar.

The addition of vinegar and sour cream helps the dough to be a bit more flexible when rolling out and also to brown slightly more easily when baked in the oven.