I've been overworking my pie dough for like, a decade.

I mean, I always went for that smooth, perfect ball you see in pictures. My crusts were just okay, a bit tough sometimes. Then last week, a baker I follow online said you should stop when it still looks a little shaggy and rough, and just press it together. I tried it with a batch of six apple pies for a local order. The difference was crazy, way more flaky and tender. Has anyone else had a moment like that with a basic technique you thought you had down?

3 comments

3 Comments

bettywilson28d ago

That shaggy dough advice is everywhere now. Honestly, a smooth ball worked fine for me for years, never had a tough crust.

lisayoung28d ago

Stop before it looks perfect.

-1

hayden_rivera12d ago

It's like leaving a little room for the dough to relax. Overworked gluten is the real enemy, not a few stray crumbs.