Update: I finally tried that 'ice bath' trick for my pie dough

For years, I thought chilling the butter in the flour was enough, but a baker I met at a Portland food fair last month told me to put the whole bowl of mix in an ice bath for 10 minutes before adding water. I tried it with my apple pie last week, and the crust was the flakiest I've ever made. It handled the lattice top without any tearing. Has anyone else found a simple trick that made a big difference with a basic recipe?

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3 Comments

grant1777mo ago

Game changer, right? My crusts used to be tough.

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val1727mo ago

My grandma's secret was a wet towel...

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barbarac956mo ago

Yeah the wet towel trick is a game changer. I read it helps keep the steam in so the bread doesn't dry out while it bakes. Makes total sense why it works.

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