Step 4 timing and butter consistency?

Hi, it would help to know approximate time step 4 takes and how big the butter pieces are when you stop? I’m used to the fully mixed idea- I think you’re saying let small chunks of butter remain separate/intact? Thanks. :)

Kate Nodulman
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Stand-Mixer Pie Dough
Recipe question for: Stand-Mixer Pie Dough

1 Comment

Emma L. July 20, 2020
Hi Kate! The timing really depends on your mixer, but the dough should be in shaggy pieces (not a cohesive ball), which hold together when squeezed. I focus more on the dough than the size of the butter chunks at this step. And when in doubt, I stop the mixer frequently to check in. Hope that helps!
 
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