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I've been over-mixing my pie dough for fifteen years without knowing it
A baker friend in Chicago pointed out my crust was tough, not flaky, and asked to watch me work. I realized I was kneading it like bread dough for a full minute after adding water. Has anyone else had a similar 'aha' moment with a basic technique?
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noahward1mo ago
What about resting the dough? I used to roll it out right away, thinking it didn't matter. Then I saw a video explaining how it lets the gluten relax, and my crusts went from shrinking and tough to actually tender. It was a simple fix I'd missed for ages.
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kellymurphy1mo ago
Resting dough never made much difference in my own kitchen tests.
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