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My sister told me my pie crust was too tough...
She said it tasted good but the texture was like a cracker. So I googled it and found out I was overmixing the dough after adding the water. Last weekend I tried barely mixing it until it just came together and the crust turned out flaky for the first time ever. Has anyone else had that lightbulb moment about a simple technique change?
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noah9141mo ago
Yeah "barely mixing it" is exactly what I needed to hear too. I used to be one of those people who thought you had to knead it forever like bread dough, but that first flaky crust after barely mixing it changed everything.
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adams.henry1mo ago
Barely mixing it" changed everything for me too. I used to think you had to work the dough until it was smooth and elastic, like my grandma did with her bread. First time I tried it, I was sure I was making a mistake. Left those chunks of butter in, barely brought it together, and it looked like a mess. But that pie came out of the oven with layers so flaky they practically fell apart on the fork. Never looked back after that.
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