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Pie dough frustrations

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Pie dough frustrations

Quinnish | May 18, 2013 08:04 PM

I'm determined to conquer pie dough! I know it takes practice but there's one element that is driving me crazy.

Everything is nice and cold. The recipe is simple. I use pastry/cake flour, unsalted butter, a tsp of salt and tblsp of sugar. I cut in the butter with a pastry blender until I THINK the pieces look 'pea sized'. Then I add the water (1/4 cup at first as per the recipe) then a tablespoon at a time. No matter how careful I am, the dough will not form into a ball. I don't want to add too much water but when I try to form it, it crumbles and falls apart. If I add too much water, it gets sticky (no good). Tonight it somehow achieved both - I think it was on the verge of too much water and yet it still wouldn't hold together.

When I finally got it into a ball, divided it and wrapped it in plastic wrap it didn't look anything like the picture. I could see larger pieces of butter (even though I cubed it) in the dough and sections were starting to fall apart so it wasn't a nice neat disk.

What am I doing wrong????

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