Pro tip: cold water in your pie crust changed everything for me

I was at a bakery in Portland last fall and the owner told me to use ice water straight from the freezer, not just cold tap water. Tried it on my last 3 batches and the flakes are way better now. Anyone else get picky about water temp for dough?

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1 Comment

jessica3314d ago

Maybe it's the mineral content in the ice, not just the temp.