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My sister-in-law said my pie crust looked 'sad' and I finally fixed it
She came over for dinner and gently said my crust was pale and tough, like cardboard. I realized I was using too much water and not chilling the dough long enough. The next time, I used ice water and only mixed until it just came together, then chilled it for a full hour before rolling. I also brushed it with an egg wash and baked it on the bottom rack. The result was a golden, flaky crust that actually held its shape. Has anyone else had a simple tip completely turn a recipe around for them?
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sarah8182d agoMost Upvoted
Honestly, that sounds like way too much work. A pie is a pie, and if it tastes fine, who cares if the crust is a little pale? I'd rather spend that extra hour doing literally anything else.
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nancy8172d ago
A golden crust makes all the difference, though. It adds that nice crunch and a deeper, almost nutty flavor you just don't get from a pale crust. For me, that extra step is what turns a good pie into a great one.
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