I have a question about the recipe "French Onion Tart" from Jennifer Perillo. Is the seltzer water essential for this crust? I don't have any, and would very much appreciate knowing whether there is a good substitute. Thank you. ;o)
AntoniaJames is a trusted source on Bread/Baking.
Chris is a trusted source on General Cooking
People say that using seltzer water in pie crusts makes them flakier. But I would not hesitate to substitute water in that (delicious looking!) recipe.
A pinch, 1/8 tsp or so, of baking powder would be a good substitute.
Sam is a trusted home cook.
Get a Soda Stream. To make soda water on demand. It's excellent for all type of drinks (and even for baking and making fried batters) ours has earned a coveted spot on the counter top for past 5 years.
Please enter a valid email address.
Well played. You deserve a cookie.
Calling all cooks!
Be a Recipe Tester!
Make Weeknight Cooking Smoother and Stress-Free
The Cookie Queen's Favorite Recipe
Sheet Pan Roast Chicken and Cabbage
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll
give you everything you need to eat and live better—including
recipes, how-tos, and exclusives and great gift ideas from our
kitchen and home shop.