I stopped using a rolling pin for my pie crusts about a year ago.

I started pressing the dough into the pan by hand after a class in Seattle, and my crusts are flakier and never tough now. Anyone have a different method they swear by?

3 comments

3 Comments

reed.eva1mo ago

oh man, i feel this so much. i had the same worry when i first switched to hand pressing, like it was some cheat code that would backfire. but honestly, my crusts got better too. i think it's because you can feel exactly where the dough is thick or thin, and you don't overwork it like with a pin. i've had days where i'm tired and my hands are shaking a bit from coffee, and the crust still comes out tender. it's just more forgiving for me. you're not alone in this, i swear by it now.

andrew_kelly3mo ago

Hand-pressing is the only way to go now, right?

wyatt7713mo ago

Have you actually tried a good machine press lately? The new ones get the pressure and heat so consistent, way more than I can do by hand on a bad day. It feels like clinging to a ritual just because it's old school. For most people, the time saved and the reliable results are a total game changer.