My aunt told me my pie crust was tough and she was right

Avery Sullivan · 2026-05-03T18:20:03.040321+00:00

She said it after Thanksgiving dinner two years ago. I always used ice water but I was overworking the dough trying to get it perfect. Now I stop mixing as soon as it comes together even if it looks shaggy. The difference was pretty immediate after I changed that. Anyone else get feedback that made them rethink a basic step?

juliahall5mo ago

Wasn't that the worst feeling when you realized she was right but you had been making tough crusts for years?

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kelly.daniel5mo ago

Oh man, I gotta push back a little here. I actually think a tough crust can work in your favor sometimes, especially if you're doing a savory pie or a pot pie where you want something that holds up to gravy. I mean, flaky is great and all, but too delicate and it falls apart the second you look at it. Idk, maybe it's just me but I've had way more success with a slightly tougher dough that actually keeps its shape.

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jamienguyen4mo ago

Kelly is right about savory pies needing structure, but overworking dough doesn't just make it tough it makes it dense and less flaky too. The trick is mixing just until it holds, like you said, then letting the cold butter pieces do the work.

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