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?

2 comments

2 Comments

andrew_kelly11d ago

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

wyatt77111d 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.