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Finally figured out my pie crust issue at a bakery in Portland last week
I was watching a baker at a small shop called Tabor Bread handle their dough and noticed they barely touched it with their hands. Turns out I was overworking my dough for years, using too much water and pressing it flat. Now I get a flaky crust that actually holds up without shrinking. Anyone else have a random moment where watching someone else work fixed your biggest problem?
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kelly_hill4mo ago
Funny you mention that... I had the same thing happen with my dad and biscuits years ago. He was making them one morning and I noticed he just folded the dough over itself a few times, barely touching it. I'd been kneading mine like bread for years. Changed everything overnight.
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