My brother told me my perfect pie crust is actually a baking fail

I was at a family dinner last week, and my brother, who is a chef in Chicago, tried my apple pie. I was proud of the crust because it looked smooth and golden. He said, 'This is too perfect. It's tough.' He explained that a great pie crust should have visible flakes of butter and look a bit rough. That means it will be flaky and tender. I always worked so hard to get everything mixed in completely. Now I'm rethinking my whole method. Is a perfect-looking crust actually a sign you overworked it? How do you find the right balance between looks and texture?

3 comments

3 Comments

keithbennett1mo ago

Ever try using vodka instead of water in your dough? I had the same problem with tough crusts because I was over mixing. The vodka gives you a wet dough that's easy to roll, but it bakes off so the crust stays tender. It was a game changer for me. Stop mixing as soon as it comes together, even if it looks a little shaggy.

finleyl551mo ago

Saw that trick in a cooking magazine once.

fiona3308d ago

Vodka dough never worked for me @finleyl55, always came out dry and weird.