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How Long Did it Take You to Learn How to Make Pie Dough?

I'm really getting frustrated!

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  1. If you want to get it right in one shot, look at http://sweets.seriouseats.com/2011/07...

    Also see http://chowhound.chow.com/topics/800929 for the ATK "vodka recipe", etc.

    To answer the question, it probably took me 6 attempts before I made something I was proud of.... but that was before I found chowhound.com !

    1. When I learned that if it felt/looked too dry, I could add a bit more water and not fret about it.
      When I do make it, I also use a processor.

      1. A little while, mostly because I was afraid of it.

        You can add a LOT more water than you think and it'll be fine. You can always add flour. I do it by hand because I loathe cleaning the machine and it always ends up fine.

        Also, the panic about "IT MUST BE ICE COLD" made for a lot of hard-to-roll-out, cracked-edge crusts. Let it warm up a bit, then put it in the pan and chill it for 15-30 minutes or so before filling and baking, c'est tout.

        1. a dough that looks too dry or too wet will recover nicely if you chill it or put it in the freezer in plastic wrap before rolling for at least 30 minutes...follow the directions and then go with the process. add a bit of water or a bit of flour after chilling...but chill first! don't worry about cracking, just patch it.

          1 Reply
          1. re: Madrid

            I'm going to give it another shot tomorow. Thanks for the tips.

          2. I made my first pie thirty years ago, but I only began to feel consistently confident in my dough when I started following Marion Cunningham's method that she teaches to Jeffrey Steingarten in his book "The Man Who Ate Everything." Googling around, I found this:
            http://archives.starbulletin.com/2000...
            She doesn't use special implements or have you chill or freeze anything. You work the dough with your hands, which considerably shortens the learning curve too, because you're right in there feeling if it's good or not. And I find if I chill the dough for a couple of minutes whenever I feel my hands are melting the butter (I always use butter), and if I chill it after I mix it just when I'm making the filling, it's easy to roll. Definitely don't overthink! Actual mistakes are preferable to hypervigilance.

            My proportions are 1 1/4 cups flour, 1/4-1/2 t salt, 1/2 cup butter and 5 T water for a single crust. Good luck!