My aunt told me my pie crust was tough and it changed my whole method
I made my usual apple pie for a family dinner last week and my aunt, who is a great baker, pulled me aside. She said, 'You're working the dough too much, it's making it tough.' I always just mixed everything until it came together. So this weekend, I tried her tip: I stopped mixing as soon as the dough just barely held, even if it looked a little shaggy. I also started using ice water like she said. The crust came out so much flakier and lighter, it was a total game changer! Has anyone else had a family member give them a cooking tip that really worked?