Found a trick for fixing dry dough without adding more flour

I kept having my pie dough crumble on me every time I rolled it out. Then I tried spritzing it with cold water from a spray bottle instead of kneading in more liquid. It worked way better than adding a tablespoon at a time like the recipe says. Has anyone else tried this method with their pastry crusts?

2 comments

2 Comments

alice_wilson7311d agoMost Upvoted

Used to think you had to just add more flour and power through, but spritzing really is the way to go... I do a couple of light mists then fold it in, lets me control the moisture way better than pouring.

avery_carr5711d ago

I mean, the "spritzing with cold water" part is interesting, but how do you keep the dough from getting too wet in one spot? I've tried that before and ended up with little gummy patches that didn't roll out evenly. Do you just do a super light mist and then immediately work it in, or what?