To create the tenderest, flakiest pie crust, substituting lemon juice for a teaspoon of water keeps gluten at bay, resulting in softer pastry, and enhances flavor.
Incorporating lemon juice into pie dough works to keep it tender by preventing gluten formation; it should be added right after blending butter with flour.
The article suggests using alternative liquids for pie crust, like apple cider vinegar and vodka, to prevent gluten development while improving the crust's texture.
Experimentation is encouraged; you can substitute butter with lard for richer flavor, use pastry flour for less gluten, or add spices for enhanced taste.
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