Unpopular opinion: I've been over-mixing my pie crust for years because my grandma told me to work it until it 'felt right'.

Watching a baker in Austin fold butter into flour with just her fingertips for maybe 30 seconds made me see my tough, dense results were totally my fault, so what's your best tip for knowing when to stop?

2 comments

2 Comments

the_susan14d ago

Oh man, that visual tip is key! I look for pea-sized butter bits and stop the second the dough just barely holds together.

kim_hart713d ago

NOPE, under-mixing is a WORSE sin than over-mixing - you want that dough smooth and homogenous so it bakes evenly!