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.