I finally stopped over-mixing my pie dough after a tough lesson

For years, my crusts were tough because I'd mix the butter and flour until it looked like sand. Then I watched a video from a baker in Charleston who said to leave pea-sized butter chunks. I tried it last month and my apple pie crust was flaky for the first time. Has anyone else had a specific technique that fixed a long-running baking problem?

3 comments

3 Comments

mark_green11d ago

Actually, you want dime-sized chunks.

abbyp6111d ago

Nah, that's way too small. You'll end up with a weird texture. Dime-sized is for people who don't actually cook.

averymartin11d ago

Wait, have you ever tried going bigger than dime-sized? I'm with @abbyp61 on this one, because those small pieces just melt away into nothing. You get a much better bite when the chunks are closer to a quarter.