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?

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2 Comments

william9175mo ago

Started chilling my dough longer before rolling it out.

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troy9965mo 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.

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