Saturday market rush changed my pie crust game

Last weekend at the farmers market in Portland, I sold out of pies by 10am because I finally stopped overworking the dough. Turns out the cold butter chunks matter way more than the fancy pastry cutter I bought. Anyone else have a routine change that paid off bigger than expected?

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1 Comment

michael_jones3d ago

That cold butter tip is the real deal. I had the same thing happen with my biscuit recipe, I was so obsessed with getting the dough smooth that I was basically making hockey pucks. Once I left the butter in actual chunks the size of peas and only mixed until it barely came together, everything changed. Also, letting the dough rest in the fridge for a solid 30 minutes before rolling makes a huge difference, it relaxes the gluten so it doesn't snap back on you. Sounds like you already figured out the hard part, now just watch how fast you sell out next week.