Chief Longwind Of The North
Certified/Certifiable
I have read many, many times that all ingredients need to be chilled, even placed in the freezer to insure a perfect pie crust. I used to do that with every crust. I have found through experimentation that it just isn't necessary. The only cold item I use is ice water. Everything else is room temperature. The only way I have ruined my crusts is to overwork them after the water was added, thereby developing the gluten in the dough. Then, you get a tough crust.
My challenge is this; Make two identical crusts, one with all ingredients chilled, and one with only the water chilled. Use the same technique and recipe with both. See if it makes a noticeable difference.
What is my reason for this challenge? I believe in finding out what works and what is just something perpetuated by tradition. If I get valuable, and accurate ideas from someone handing it down to me, then by all means, hang on to it. But, if it creates extra, and often times, unnecessary work, then change it to something better.
Seeeeeeya; Goodweed of the North
My challenge is this; Make two identical crusts, one with all ingredients chilled, and one with only the water chilled. Use the same technique and recipe with both. See if it makes a noticeable difference.
What is my reason for this challenge? I believe in finding out what works and what is just something perpetuated by tradition. If I get valuable, and accurate ideas from someone handing it down to me, then by all means, hang on to it. But, if it creates extra, and often times, unnecessary work, then change it to something better.
Seeeeeeya; Goodweed of the North