In a pie crust recipe what can you substitute vinegar with?

You can substitute vinegar in a pie crust recipe with a few different things, depending on what you're aiming for:

For a similar flavor profile:

* Lemon juice: A teaspoon of lemon juice will give you a similar tanginess to vinegar, while also adding a subtle citrus flavor.

* Lime juice: Like lemon juice, lime juice can be used in place of vinegar for a tangy flavor with a slightly more tropical note.

* Cream of tartar: Cream of tartar is acidic and can be used in a pinch if you don't have any other options. It won't provide the same tang as vinegar, but it will help tenderize the dough.

For a different flavor profile:

* Water: If you are simply looking to avoid the taste of vinegar, you can use water instead. However, it will not provide the same level of tenderness and flakiness.

* Milk: Milk will add a slightly richer flavor to your crust, but it might not be the best option if you're aiming for a crispy texture.

Important Considerations:

* Amount: The amount of substitute you use will depend on the recipe and the strength of the substitute. Start with a smaller amount and adjust to taste.

* Flavor: Consider the flavor of the pie filling when choosing a substitute. If the filling is sweet, you might want to choose a substitute that won't add too much tang.

* Texture: Some substitutes, like milk, can make the dough more tender, while others, like water, might make it less flaky.

Ultimately, the best substitute for vinegar in a pie crust recipe depends on your personal preference and the specific recipe you are using.