It takes a lot of organization and detailed work to be the marketing projects coordinator at Pitsco, but it’s what I do best, and I love what I do! I also love learning new skills, especially when it comes to crafting and cooking, and it’s my plan to visit all 50 United States before I turn 35. Wish me luck!
Your goal is to use just enough to create a flour/water matrix thatll hold its shape, but not enough to potentially make the crust tough. In addition, using ice water helps the fat remain cold and solid; and the colder the fat when you put the pie into the oven, the greater the chance for flakiness.
Does Your Pie Crust Have Enough Water???
Why do you need cold water for pie dough?
If the fat ends up melting before it makes it to the oven, it’s absorbed into the flour and any chance of producing a flaky pie crust is lost. The cold water serves as a barrier and in turn, produces a beautiful, tender and flaky crust. Besides very cold water, for this pie dough you will also need:
Can you make pie crust with ice cold water?
One non-negotiable is using ice cold water. If you aren’t already chilling the water before making pie crust, doing so could be a total game changer. At first glance it is very simple: combine three ingredients, flour, fat, and water (plus salt and sugar, if desired) and the result is a pie crust.
What happens if you put water in a pie crust?
Then, the water is poured in, and the ice-cold temperature of the water prevents the fat from warming any further, which could potentially melt it into the flour rather than retaining the small bits of fat. Over-hydrating the dough encourages gluten development, which is not desirable in pie crusts.
Why do pie crusts need to be cold?
Pie crusts need to be cold when making them because cold butter creates a flaky texture in the finished product. When the butter is cold, it will melt slowly during baking, allowing the dough to remain intact and create a flaky texture. This is why cold butter is essential when making pie crusts.