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Hell Yeah posted:ok real pie talk here. the problem most ppl have is that they are told to add as little water as possible to prevent gluten but honestly you can add a little more water than you would think and it makes your pie easy to roll out and doesn't effect the texture of the crust negatively at all. that's if you're not a drat clown like the op I make all-butter cold water crust and it's really just getting a sense for how cold it should be, how long to cut in the butter, how much water to add, how long to chill the dough before rolling, how to put it in the pan, blind baking to get it cooked right. It just takes practice, when I wanted to start making them I made pies all the time until I got a good routine going. And some of those first pies were really bad.
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Mar 14, 2021 05:23
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| # ¿ May 16, 2024 07:48 |
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