Go to the Article: A Guide to Pie Dough: The Ingredients
SCIENCE!! I love the in-depth content! This is why I keep coming back to you guys. Keep up the good work!
Did you trial the addition of apple cider vinegar to see how pH changes the final results?
Sister Pie Cookbook uses it in their crust recipe(pie shop in Detroit) ( www.bonappetit.com/recipe/sister-pie-crust )
What does the sugar do? Is it for color/browning?
I would love to know your thoughts on using Vodka to hydrate the dough? not sure where I picked this up but I have done 50:50 icedvodka/icedwater. Good idea or not?
What about torréfaction of the flour prior to using it? If you toasted your flour on a sheet pan in the oven, then chilled it, would it enhance the flavor, or am I making that up?
It will increase toasty flavor for sure but not sure what benefit you would gain here. Since the flour in the dough toasts from the incorporated fat during baking.
