Bakers tip: People get nervous about piecrust, and in their anxiety they tend to work the dough too much. Cutting the butter in too far makes a mealy crust. Kneading it too much and/or adding too much water toughens the dough, making it more difficult to roll out. Resting the dough in the refrigerator both after mixing and rolling out, will dramatically increase the quality of your results. This "time out" allows the gluten in the dough to relax (making the crust more tender), and firms up the fats in the dough (helping it stay flakier).
Posted on: Mon, 05 Aug 2013 02:38:23 +0000
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