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Vitamin C crystals in the pie crust??

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Vitamin C crystals in the pie crust??

GG Mora | Jul 29, 2003 03:28 PM

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?

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