PSA: I see so many people at the market overworking their pie dough and wondering why it's tough.

After my own crusts were like cardboard for months, a baker in Portland told me to stop when it just holds together, and now my lattice tops are actually flaky.

3 comments

3 Comments

rileynelson14d ago

Turns out the secret to good pie dough is to treat it with the same gentle neglect as a houseplant. Who knew.

kai_butler8314d ago

Yeah, @rileynelson is onto something there. That gentle touch stops the gluten from getting tough, which is the whole game. Too much love makes a hockey puck.

margaretm235d ago

My grandma swore by a marble rolling pin for that cold touch.