I need at add 1.5 tsp cider vinegar to a pie crust and just realized I don't have any. Should I just substitute with water or is there a better alternative?
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
Kristen is the Creative Director of Food52
Do you have another vinegar on hand? Like white wine vinegar, for example?
Unfortunately I don't. I have balsamic, sherry, distilled, wine, and rice vinegars, but not cider or white wine vinegars. Maybe I'm better off just using water for all the added liquid?
I think I'd go with the other wine vinegar, or maybe the rice if it's not too sweet -- what kind of pie are you making?
It's a pear pie with a hazelnut crumble top. Maybe the rice vinegar would be best given my selection. Thanks for your recommendations!
Wow, that sounds good. You're very welcome -- report back if you discover anything about the vinegars!
The distilled is your best best - the rice vinegar is usually less acidic.
Hint: You probably already have a few in yours, too.
Peek Into a Pro Runner's Fridge
Peanut Butter Pantry Fudge
A Crispy, Cheesy (1-Ingredient!) Garnish
We're Rolling Out the Best