Originally Posted by jennyema
Acid inhbits gluten formation so I generally add a T of white vinegar to my ice water.
My pie came out great, by the way. My slapdash crust was tender and tasty and the filling was also tasty. I always use a lot if soupy sauce and try to hold off eating it until the next day so the sauce is absorbed.
I used a recipe for crust with egg yolk and vinegar mixed into the ice water for my thanksgiving pies. The vinegar allowed me to add a bit more liquid without making the crust tough, it was really easy to work with and came out really tender and flakey! I'll definitely use this recipe again.
I've done the vodka thing too, and it was good.