Pie Crusts and Gluten Formation
Welcome to the first post in the Bakeology series!
Since pie season is upon us, and the holidays are right around the corner, I figured my first Bakeology post, very fittingly, would focus on the star of my holiday meals: Pie! More specifically, pie crust. And gluten. And what is all that about? I just recently tried a pie crust recipe with vodka in it, and had great success. The crust was buttery, flakey, and delicious. But why? What does the vodka do that makes this recipe better than one with 100% water? Let’s explore…
First, what is gluten?
Gluten is a strong, sticky, stretchy protein found in foods made from wheat and similar grains that helps give dough its elasticity. When you add water to flour, the two wheat proteins, glutenin and gliadin, combine and form gluten.