Does this apply to gluten-free pie crusts as well? I wrote off using vinegar because I had read that it was added to affect the gluten...which isn’t a factor in a gluten-free pie crust. But do you think the vinegar would be helpful for oxidation purposes in a GF crust? I have been making pies for over 35 years, but since I had to become GF I just can’t get GF pie crust to come out as good as a wheat crust. Thx for any insight!

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