Just realized I've been overworking my pie dough for years

I was talking to a baker from a place in Asheville, and she said her secret is to stop mixing the second it looks like wet sand. I tried it yesterday, and my crust was so much flakier. Anyone have a different trick for getting that perfect texture?

3 comments

3 Comments

sage2862mo ago

Wait, isn't the whole point that it actually is kind of deep though? I mean, it's just butter and flour, but the way you put them together is everything. Getting that texture wrong is why so many homemade crusts end up tough. Maybe it's just me but that tiny detail makes it go from good to amazing.

roseb622mo ago

Wet sand" is a whole vibe but like, is pie crust really that deep? It's just butter and flour, not rocket science.

mia_park2mo ago

You know, roseb62, I read this whole article by a baker who said the wet sand texture is the most important step. It's not just mixing stuff. That specific feeling means the fat is coated right so the crust gets flaky, not tough. Getting it wrong makes a big difference in your mouth. It sounds simple but that one detail changes everything.