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?

3 comments

3 Comments

kimblack10d agoTop Commenter

The mineral content in ice is the same as what's in your tap water, it's the temperature that makes the difference.

jessica33124d ago

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

caseywalker9d ago

Wait, you're saying the actual minerals in the ice change how it tastes? That seems like a stretch to me since most ice is just frozen tap water. I always figured the temp was doing all the work, not some tiny bits of calcium or magnesium.