Took me three tries to get a decent pie crust from scratch

I kept getting this tough, crumbly mess instead of a flaky crust and it took me like four hours across two weekends to finally figure out I was overworking the dough. Turns out my butter was too warm and I was mixing it way past the pea-sized stage because I thought that looked wrong. Anyone else spend way too long chasing a simple trick that should've been obvious?

2 comments

2 Comments

anderson.spencer2d ago

Overworking dough is definitely a common mistake, but some people act like it's this huge mystery. Extra mixing adds gluten development and makes the crust tough, so it's actually pretty straightforward. Maybe the real problem is that too many beginners skip basic instructions and then get surprised when their shortcuts fail.

ramirez.daniel2d ago

Totally felt that on the overworking thing. It's wild how many little everyday frustrations come down to us just trying too hard and not trusting the simple process.