My pie crusts got WAY better after I quit using ice water

I used to follow every recipe and swear by ice cold water for pie dough. But I kept getting tough crusts that would shrink in the pan. About 6 months ago I forgot to chill the water before baking a peach pie for a potluck in Nashville. The dough came together way easier and the crust came out so flaky people asked what bakery I used. Now I just use tap water straight from the faucet and keep everything else cold instead. I also stopped overworking the dough which was a hard habit to break. Has anyone else found a baking rule that turned out to be totally unnecessary?

3 comments

3 Comments

jenny_hall1mo ago

My friend tried that ice water trick and ended up with a crust so tough her dog wouldn't eat it.

hugo_robinson251mo ago

Guess that trick's for making bread bowls, not dog bowls.

rubyshah1mo ago

I saw a pastry chef on YouTube say the same thing, that ice water is way overhyped. She said the real secret is cold fat and not playing with the dough too much, the water temp barely matters once everything else is cold.