I keep seeing people overwork their pie dough and it makes me cringe

At the county fair bake-off last weekend, I watched three different bakers handle their dough until it was almost warm, and you could see the gluten strands forming. I mean, you want those little pockets of fat to stay cold so the crust stays flaky, right? What's your go-to trick for keeping everything chilled when you're in a warm kitchen?

2 comments

2 Comments

aaronf4016d ago

Ngl, watching that is like seeing someone knead a biscuit recipe into bread dough. My trick is to grate frozen butter right into the flour bowl, works every time.

diana_grant15d ago

Ugh, that's the worst. My weird trick is using a metal bowl and putting it in the freezer for ten minutes before I even start. Cold tools matter as much as cold butter. I also freeze my flour sometimes if it's a really hot day. Warm hands ruin everything, so I run my wrists under cold water to chill my blood. Sounds nuts but it works.