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My grandma said to chill the butter for 20 minutes, and my first pie crust turned out like cardboard
I tried making a pie from scratch two Saturdays ago because my grandma's birthday was coming up and I wanted to do something nice. She told me over the phone to freeze the butter and use ice water, said it was the secret to flaky crust. I did everything she said but I was in a rush so I only chilled the dough for 20 minutes instead of the full hour. The crust came out tough and chewy, like a sad cracker. My grandma took one bite and just laughed, then said I should have just bought a frozen one from the store down the street. I was pretty annoyed but she was right about one thing, I rushed it and that was my fault. Next time I am blocking off the whole afternoon for this. Has anyone else gotten advice that was technically right but you messed it up anyway?
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nina_clark7d ago
My mom gave me her crust recipe back in 2019 and I messed it up the same way. She said to keep everything cold, even the bowl and the flour, so I stuck the bowl in the fridge but then got impatient and pulled the dough out after like 15 minutes. The dough warmed up while I rolled it and the butter started melting into the flour, which is what makes it tough and not flaky. What saved me the next time was grating frozen butter on a cheese grater and putting the whole bowl with the flour in the freezer for 10 minutes first. I also started making the dough the night before and just leaving it in the fridge overnight, so I am not standing there watching the clock. Grandma advice is real but the timing part is no joke.
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