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Tried the ice water bath trick on my pie dough after 20 years of skipping it
My crusts were always kind of tough, then a baker at the shop in Charlotte told me the butter was melting before it hit the oven and 15 minutes in the freezer fixed it. Now I'm torn: is the freezer step real science or did I just get lucky with this batch, because I don't want to change my whole routine for nothing.
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jesse_fisher21d ago
The "butter was melting before it hit the oven" thing is exactly what fixed my crusts too. I fought it for years because my grandma never chilled anything and her pies were great, but her kitchen was like 60 degrees and she worked fast. My kitchen runs warm and I'm slow, so the butter was basically soup by the time the dough hit the pan. Once I started tossing the wrapped discs in the freezer for 15 minutes before rolling, the crusts got flaky instead of chewy every single time, not just once. One batch could be luck, but if the next two come out the same way you have your answer. Keep the freezer step, it costs you almost nothing and the difference is real.
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