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Took me 6 months to figure out my pie crust wasn't chilling long enough
Kept getting soggy bottoms no matter what. Switched to a 2 hour chill instead of 30 minutes and it finally worked. Anyone else miss obvious stuff like that?
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bencampbell28d ago
funny you mention that, because i actually had the opposite problem for years. i was chilling my dough so long that the butter got too hard and wouldn't cut into the flour properly, so i ended up with these weird flour pockets in my crust. started timing it at exactly 45 minutes in the fridge and everything came together way better. guess we all gotta find that sweet spot for our own kitchens.
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carter.jennifer28d ago
Coffee grinder, different grind sizes for pour over vs drip or just same setting for everything?
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