My pie crust took 14 tries before it stopped cracking, I'm so relieved it's over

I've been baking for years but my all butter pie dough would crack at the edges every single time I rolled it out, took me since January to finally figure out the trick was chilling my work surface with ice packs. I tried everything from different flours to adding vinegar and even switching to a food processor, but turns out my kitchen was just too warm at around 74 degrees. Has anyone else had a random issue like this that took way longer than it should have, and what finally fixed it for you?

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1 Comment

piper_flores694d ago

Chilling your work surface sounds like overthinking it honestly. I've baked in a 78 degree kitchen with all butter dough and never had cracking issues, just needed to let it rest longer in the fridge between rolls. Ice packs on the counter feels like treating the symptom instead of learning to work faster with the dough while it's cold. Maybe the real trick was just time and practice, not the temperature.

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