Took me 8 years to realize my pie dough was overworked

I kept getting tough crusts no matter how cold the butter was, then a pastry chef in Denver watched me one time and said 'you're hand mixing like you're mad at it'. She had me stop at the shaggy stage and pat it out instead, totally fixed the texture. Has anyone else had a simple technique tweak that took way too long to figure out?

1 comments

1 Comment

skyler51629d ago

Ever tried letting the dough rest in the fridge for a full hour before rolling? I used to skip that step and my crusts would shrink and crack no matter what. Once I started doing that, plus patting instead of pressing, it made a world of difference.