A few months ago, I made a godly pie crust. It was flaky, tender, and perfect in every way. Unfortunately, since then I have been unable to repeat this success. Using the exact same recipe, every subsequent attempt (I have made at least eight or nine crusts in the interim) using the exact same recipe have been totally mediocre. The crusts are serviceable, but they are not flaky, and have more the consistency of a cookie than a pastry. In tonight's attempt, I was especially fastidious. I made sure that the lard and butter chunks were chilled about an hour in the fridge prior to use, and the water was ice cold. I even wore gloves when I worked with the dough, to ensure that the heat from my hands wouldn't melt the fat. Yet I ended up with yet another mediocre crust!
One problem I have been having is with regards to the water. While the recipe calls for 40 ML of ice water, I have had to use closer to 60 ML to get the dough to stick together. Otherwise, it is not moist enough to form a coherant dough. I know I could solve this problem by using a mixer instead of my hands to mix, (I guess the mixer more effectively distributes the moisture) but my recipe is very insistent on NOT using a mixer, and on using one's hands to mix the dough. First off, is this extra water my problem? If so, how do I get the dough to come together without using extra water, and NOT resorting to a mixer? If this is not the cause of my problems, then what is? What could I be doing wrong?!
One problem I have been having is with regards to the water. While the recipe calls for 40 ML of ice water, I have had to use closer to 60 ML to get the dough to stick together. Otherwise, it is not moist enough to form a coherant dough. I know I could solve this problem by using a mixer instead of my hands to mix, (I guess the mixer more effectively distributes the moisture) but my recipe is very insistent on NOT using a mixer, and on using one's hands to mix the dough. First off, is this extra water my problem? If so, how do I get the dough to come together without using extra water, and NOT resorting to a mixer? If this is not the cause of my problems, then what is? What could I be doing wrong?!