I switched to chilling my mixing bowl for 15 minutes before making pie dough and it solved my sticky crust problem overnight

Used to fight with dough that turned into a greasy mess by the second fold, but after reading a random comment on a baking forum about bowl temps I threw my stainless steel bowl in the freezer before starting and the difference was night and day - has anyone else found a simple tweak like this that fixed a recurring issue in their kitchen?

3 comments

3 Comments

murphy.blair14d ago

Bowl chill saved my crust too, game changer.

clark.robin14d ago

Wait, did you have to adjust your temp at all or just the chill time?

sarah53114d ago

Betting the flour type matters more than the chill.