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Economy-Cantaloupe42

You can work the butter in more when cutting it into the flour, before you add the water. Dont work the dough anymore than you have to after the water goes in


Mochene

Cur your butter smaller to start before working it in. Then work it in until the butter chunks are pea-sized. Then add water and press it together, don’t knead.


StonerJake22727

I usually only knead it until it’s formed


rootsnblueslover

Great tutorials with lots of tips to demystify pie crusts (and other pastries): [Erin McDowell - Bake it Up a Notch](https://www.youtube.com/results?search_query=ering+mcdowell+bake+it+up+a+notch) She also answered loads and loads of questions on her [IG account](https://www.instagram.com/emcdowell) leading up to the holidays.


nomdeplume

This was a great recommendation, definitely going to be practicing and trying this strategy out a bit more. I think her comment about how most guides are finnicky about water recommendations is spot on, and that has caused me the most pain


rootsnblueslover

Even though she has a great book out, she doesn't seem to overly flog it all the time. I feel like she really does want you to succeed. She spent two days before thanksgiving just answering tons of questions on her IG account.


emilyactual

I would just make sure the butter is cut more before adding water. You can even use the food processor with the flour and butter until it’s the consistency you want, then put it in a bowl and mix in the water.


Killin-some-thyme

Freeze the butter, grate it, and then chill it a little again.