Shoutout to my aunt Carol for the pie crust advice

I tried making apple pie from scratch last weekend and the dough kept falling apart on me. My aunt Carol watched me struggle for a bit and said "put it back in the fridge for 20 minutes, you're working it too warm." I thought she was nuts because I just wanted to get it done. But I listened and put the whole bowl of dough in the fridge. When I took it out it rolled out smooth as anything and didn't crack at all. The pie came out perfect with a nice flaky crust that held together when I cut it. Has anyone else had a family member give them baking advice that actually saved the whole thing?

3 comments

3 Comments

the_nathan21d ago

Totally feel this. Aunt Carol sounds like a legend. I had a similar moment with my dad when he caught me overmixing muffin batter into hockey pucks. He just said "lift and fold, don't beat it like it owes you money." Rolled my eyes so hard I almost pulled something. Next batch I actually did what he said and they came out bakery-level tender. Now I always set a timer for myself to chill the dough, and I whisper dad's crusty advice under my breath. It's the dumb little shortcuts that end up being the whole game.

the_hayden21d ago

My grandmother once watched me over-whisk pancake batter into a lumpy mess and just said "stop, let it rest five minutes." I was 22 and stubborn so I ignored her, flipped a pancake that looked like a crime scene, and then tried her way. The next batch came out light and fluffy, and now I never skip that little pause.

paul28617d ago

Wait, doesn't letting batter rest let the gluten relax and the starch hydrate properly? I thought that was more about giving the flour time to absorb the liquid evenly than the gluten thing. Either way, your grandmother was spot on - that five minute rest is the difference between a tender pancake and a rubbery mess.