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Fixing dry pie dough

julesrules | Oct 7, 200912:03 PM

I just attempted pie crust for the first time (for a contest, tee hee!) and having rolled out half the dough, it is too dry and crumbly. I managed to roll it out by adding water and kneading a bit, but obviously that half is probably overworked. I'll probably bake a pie with it anyway, but perhaps not enter it in the contest :)
I am wondering if I can salvage the unrolled stuff still in my fridge. How can I incorporate a tablespoon or so of water without overworking the dough? It doesn't have to turn out perfect, I figure this is all part of the learning process...

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