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My mom told me my pie crust was too tough and it stung at first
She said it tasted fine but the texture was like a cracker. I always thought cold butter and ice water was the only rule. Turns out I was overworking the dough even after it came together in the bowl. Now I stop mixing the second it looks shaggy and barely roll it out. Last Thanksgiving I made 4 pies and she actually said the crust was flaky for once. Has anyone else gotten feedback from a family member that totally changed how you bake something?
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margaret_singh13mo ago
12 pies later and I finally learned not to strangle the dough.
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valthomas25d ago
My sister had that exact same problem with her pie crusts for years. She would get so frustrated because the dough would shrink up in the pan and turn into this tough little hockey puck. I remember she called me one time almost in tears because she followed the recipe perfectly and it still came out terrible. Then her neighbor came over and watched her roll it out and was like you're fighting the dough too much, let it rest between rolling. So now she chills it for like 20 minutes after mixing and then another 10 if it starts fighting back. The dough just relaxes and doesn't spring back on you.
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maxb463mo ago
My mom did the same thing with my banana bread, said it was more like a doorstop than a loaf lol. Turned out I was overmixing the batter until it was totally smooth, but you're supposed to stop when the flour just disappears. Now I fold it like 8 times max and it actually comes out soft instead of dense.
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