Took me 3 tries to figure out my pie crust was too wet

I kept getting soggy bottoms on my apple pies no matter what. Turns out I was adding too much ice water, about 2 tablespoons too much each time. Anyone else deal with dough that just won't cooperate?

2 comments

2 Comments

william91721d ago

Started chilling my dough longer before rolling it out.

troy99621d ago

Wait is that why my last batch came out kinda tough? I was rushing and only chilled the dough for like 20 minutes before rolling. I usually leave it in the fridge for at least an hour but I got impatient. The dough was super sticky and I had to keep adding flour which probably ruined the texture. Funny enough my grandma always said you can't rush dough, she'd let hers sit overnight sometimes. Makes me wonder if I should try that overnight method next time.