Found out after 12 years that I've been overmixing my pie dough

I was at a baking class last month at the community college and the instructor saw me working my dough. She said 'youre done about 5 minutes ago'. I always thought you had to get it all incorporated until it looked smooth. Turns out all those tough crusts I complained about were my own doing. Now I leave it shaggy and my pies actually flake. Anyone else have a basic technique they just had wrong forever?

3 comments

3 Comments

charlie1981d ago

@caleb_bell5 exactly, its like most things in life you gotta learn when to stop.

webb.hannah1d ago

Snap when you bite into it? That's insane, I need to try that.

caleb_bell51d ago

I saw someone on youtube say the same thing about overmixing ruining the gluten structure. Switched to just barely bringing it together and my pie crusts actually snap when you bite into them now.