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My pie crusts were tough for 5 years and I had no idea why
I used to wonder why my pies always came out dense and chewy instead of flaky. Then last Thanksgiving my aunt watched me make dough and said "why are you kneading it like bread?" It hit me that I was overworking the butter into the flour way too much. I always thought you had to get it completely mixed until it looked like cornmeal. Turns out leaving pea-sized chunks of cold butter is what makes the layers happen. Now I barely touch the dough and my crusts actually come out light and crispy. Has anyone else been doing it wrong for years without realizing?
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