Last night at a pot luck, someone had brought a delicious pear tart. The crust was particularly good -- flaky and soft and crisp all at the same time. I hunted down the baker to compliment her, and she shared with me that she puts vitamin C crystals in her crust. She said her mother had always made excellent pie crust by adding orange juice, and she somehow reasoned that it was the vitamin C that made the difference, so she started adding vitamin C crytals to the dough. Does this make any sense, and if it does, can someone explain the science?