All questions

How do you know when you have added enough ice cold water to a pit crust dough?

What texture are you looking for? How dry or wet should the pie crust dough be? I'm making a simple recipe with just flour, butter, water and kosher salt.

asked by Cara,Smith over 6 years ago

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

6 answers 2820 views
boulangere
boulangere

Cynthia is a trusted source on Bread/Baking.

added over 6 years ago

Perfect, that's all you need. Add ice water while mixing on low speed. Stop when no visible dry ingredients remain in the bottom of the bowl.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

ChefJune
ChefJune

June is a trusted source on General Cooking.

added over 6 years ago

I agree. I also add the water in the food processor, stopping just before the mixture forms a ball.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

lapadia
added over 6 years ago

Hi Cara Smith!
Thought I would sent you a link to the crust I have here on Food52 as well as on my website…my website has photos in different stages that could help AND using a couple tablespoons of vodka wouldn’t hurt, although my recipe is not written that way:
http://lapadia.wordpress...

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

Carebearcp
added over 6 years ago

i have experimented with this a little and found that just when the dry ingredients start to clump together is what works best.... i don't use a food processor and it works just fine as long as the ingredients will stay together, but i have definitely had to add more water than the recipe says so just feel it out :)... also after the dough has been refrigerated (which most recipes call for) it will be a lot easier to work with

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

Nina Lombardo
added over 6 years ago

The amount of water to hold the dough together depends on the humidity in the air. A moist humid say requires less water than a dry cold day. That has been my experience.

Also, I have experimented with using a mixer, a processor and a pastry cutter. I get the best results using the pastry cutter. A little elbow grease required, but the dough bakes up very flaky.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)