What am I doing wrong with my pie dough?

Discussion in 'Pastries & Baking' started by nativedude, Sep 10, 2014.

  1. nativedude

    nativedude

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    Hey something wrong with my pie dough. I make it with 2 cups flour, 3/4 cup cold shorting, ice cold water 6 tbs and last salt maybe 1/8 tsp. 

    When I make it all it does is crumble. I let it rest 30 mins in the fridge. I don't over work it I have a pastry mat. but when it ready to roll it just falls apart and crumbles. So what am I doing wrong?
     
  2. panini

    panini

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    @Nativedude

    Are you mixing the flour and short together until it resembles small grounds or crumbly? then adding water?
     
  3. brianshaw

    brianshaw

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    Could be one of two thngs, or both:  not enough liquid; not enough rest time to let the flour absorb the liquid.

    The amount of liquid often varies depending on humidity and the amount of moisture in the flour.  Where I live the air is generally very dry... and so is my flour.  So it may take a bit more liquid to have it all pull together.  In other lands the opposite may be true.
     
  4. brianshaw

    brianshaw

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  5. nativedude

    nativedude

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    Yes I make sure it comes to pea size with flour and shorting. So I should add more water? and let it rest more?
     
  6. cocoanut

    cocoanut

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    I agree with the others. I also live in an extremely dry climate, and usually end up adding one or sometimes even two more full tablespoons of ice water than most recipes recommend. If you have trouble working with the dough because of how flaky and dry it tends to be, but like the flakiness of the finished crust, you can always replace some of the liquid with vodka. The alcohol doesn't promote the formation of gluten like water does, but still makes the crust "wet" enough to work with. And if you're worrying about the flavor, because all of the alcohol cooks off, if you use something with very little flavor like vodka, you won't be able to taste it at all. Hope I helped!
     
  7. kokopuffs

    kokopuffs

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    When the correct amount of moisture has been added to your dough, it'll come together and all mass up into a ball quite easily and feel perhaps a tiny bit wet to the hands.