For reasons I don’t understand me and pie dough have an ongoing love-hate relationship. No matter whose recipe I try my results are mediocre at best. My main issue is that even though I chill my dough – up to and including overnight .. inevitably when I start to roll it out I get cracks. I have tried adding a bit more water (or vodka) but even when the dough is a bit “wet” I still get cracks. When I am making dough I hear the voice in my head saying “don’t overmix” or “it’s ok that the dough looks shaggy, resting will make it come together” so maybe I am just under mixing, who knows?
Open to any suggestions or feedback as to what I might try to do differently.