Rant: I was overworking my pie dough for years and didn't know it

I made a blueberry pie last month for a friend's party, and the crust was tough as leather. My friend's kid, a total foodie, said 'This tastes like a cracker.' That was the tip-off. I realized I was mixing the butter in until it was completely gone, like a paste. I watched a video from a baker in Portland who said you should still see pea-sized bits of fat before adding water. Tried it, and my next crust was flaky and tender. How many other basic things are we all getting wrong without knowing?

3 comments

3 Comments

claire6423d ago

Ever try to make a roux and end up with a lumpy mess?

the_tyler23d ago

Yeah the "lumpy mess" thing happens. I read you need to add the flour slowly to the fat while whisking the whole time. Don't just dump it all in at once. Also make sure your fat is hot but not smoking before you start adding.

patricia_wells3d ago

Oh the "lumpy mess" is basically my signature dish. I've made so many I could open a gallery called the Museum of Modern Roux. The trick is to just keep calling it "rustic" until people believe you.