@onesarcasticbaker: This will work for a butter-based pie crust. . The first step in pie dough is cutting the fat into the flour to limit gluten formation. The problem with shortening is that it’s 100% fat, so it coats the flour a little too well. Use only ⅔ of the flour at first, then add the rest after the water. This allows a small amount of gluten to form, making the dough easier to roll. . To learn more about baking, sign up for my baking science newsletter, comment recipe and I'll DM you a link. . Follow for day 22! #baking #bakingtip #pie

Dee

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Tuesday 17 March 2026 01:28:39 GMT