Just realized my grandma's apple pie crust went from tough to perfect after I switched from a food processor to my hands for mixing, which she told me to do 15 years ago.

I finally listened and used my fingers to work the cold butter into the flour for just 45 seconds last weekend, and the flaky difference was honestly kind of embarrassing.

2 comments

2 Comments

thomas.mark14d ago

Wait, you only mixed it for 45 seconds? That feels way too short, I always thought you had to work it until it looked like sand. My crusts always get tough if I don't mix enough, so hearing that such a quick mix made it better is blowing my mind. I guess the heat from your hands and the processor can really mess it up fast. I'm going to have to try the super quick finger method next time.

holly_williams14d ago

My mom's old pie recipe card literally says "mix with fingers until it looks like lumpy oatmeal, about one minute." I used to ignore that and go for five minutes in the bowl. Last Thanksgiving I set a timer for 60 seconds and stopped when it went off, even though it looked wrong. The crust was the best I've ever made, no joke. That butter just needs to stay in distinct cold bits, not get fully blended in.