Discussion Starter · #1 ·
@Tjbnwi suggested that using a different type of flour might help with my pie crust issues. This was mind-blowing, as I had never considered using a different type of flour than what was called for.
I thought that my tried-and-true recipe was foolproof - after all, it's called Cook's Illustrated Foolproof! The crust is always flaky and tastes outstanding. And I've always blamed the heat and humidity for my rolling woes.
But what if there was something else causing the problem? Or something I could change that might make it less wonky when rolled? This got me thinking there might be some undiscovered tips and tricks for working with pie dough.
So, hit me with your favorites, and share your preferred recipe if you have it written, photographed or bookmarked somewhere!