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Figured out my pie crust was tough because I was overworking the butter
I used to think you had to mix the butter into the flour until it was totally smooth. Then I read on King Arthur's site that you want pea sized chunks of butter left. I tried that last week with a cherry pie and the crust actually flaked apart when I cut into it. First time that ever happened for me. Anyone else mess this up for years before someone told you?
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spencer_wood19d ago
That "pea sized chunks" tip really is a game changer. I baked pies for like five years with crumbly dry crust before I found that out, felt like such a fool when it finally clicked. Glad you got that flaky win with the cherry pie, that's a great feeling.
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