Tender short pastry
VINEGAR – the secret ingredient for successful pastry!
Many of us hesitate when it comes to making our own pastry. We have the memory of a spoilt pie thanks to tough pastry.
Regain your pastry making confidence with this handy tip for making perfect pastry every time.
Adding a little DYC Apple Cider or White Vinegar to the liquid when you make pastry inhibits the development of the gluten in the flour. The result is a tender pastry that is easier to work with and has no taste of vinegar.
Gluten gives baked goods structure and its development in pastry making is aided by over-working the pastry or adding too much water. That’s what makes the pastry tough.
Adding vinegar is like your pastry-making security blanket, giving the pastry a little more tolerance to over-mixing.
For the recipe for rustic apple pie click here.
2 cups flour
¼ cup icing sugar
125g cold butter
1 tablespoon DYC Apple Cider Vinegar (or White Vinegar)
¼ cup iced water