I finally fixed my pie crust after 8 months of guessing wrong

I kept making pie crusts that turned out tough and dense no matter what I did. I tried different flours, different fats, even swapped out my rolling pin thinking that was the problem. Turned out I was overworking the dough by like a full 2 minutes because I was too careful about getting it smooth. I watched a video from some baker in Vermont who said stop mixing when it looks shaggy and lumpy, not when it comes together. That one tip saved me about 8 months of frustration and probably 20 failed crusts. I just never realized how little mixing is actually enough until I saw someone do it in real time. Has anyone else had a baking problem that took way too long because you missed something obvious?

2 comments

2 Comments

claire_campbell1mo ago

Wait, so I've been torturing my pie dough for nothing?

mary6141mo ago

Oh trust me @claire_campbell, you're not alone. I used to beat my pie dough like it owed me money until a friend told me to treat it like a grumpy old cat - gentle and quick. Now I just mix it with my fingertips until it barely holds together and suddenly my crusts come out flaky instead of tough as a boot.