patb86•4mo ago

Realized I was overworking my pie dough for 15 years

Last Tuesday I was making a double batch of pie dough for a catering order and noticed my pastry was tough and shrinky. An old baker friend watched me mix and pointed out I was overworking the butter into pea-sized crumbs when I should have left bigger chunks. Has anyone else had a simple tweak like that completely change their results with something they thought they knew?

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2 Comments

kelly_miller804mo ago

Hang on, is a slightly tougher crust really that big of a deal? I've made pie dough with butter clumps and pea sized crumbs and honestly couldn't tell the difference once it was baked. Seems like a lot of fuss over something most people wouldn't notice anyway.

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emmam324mo ago

Oh my goodness, you really couldn't tell the difference? That surprises me! I've had the opposite experience - when I've rushed and left bigger butter chunks, the crust came out with these dense, almost greasy spots that were definitely noticeable. It wasn't inedible or anything, but it just didn't have that light, flaky texture you want from a good pie. I think for people who bake a lot, those little details start to matter more because you pick up on the differences. But I guess if no one in your house is complaining, then maybe you're onto something with not stressing over it.

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