Loading…
6
Figured the ice water trick for pie crust was nonsense, tried it for Thanksgiving
My aunt in Tulsa kept saying to use ice water and not overwork the dough, and I always rolled my eyes at that. Last Thanksgiving my crust finally stopped shrinking after I chilled the dough for 2 hours and used exactly 4 tablespoons of ice water. Does anyone else chill their flour too, or is that just overkill?
0 comments
Log in to join the discussion
Log In0 Comments
No comments yet
Be the first to share your thoughts on this discussion.