Thanks for this. Interesting to see the different results. It raises several questions. First, what would happen if you chilled the pie crust before you baked them? I always roll out chilled dough but then I either blind bake it or fill it and bake it. What if I popped it in the refrigerator or the freezer for an hour before putting it in the oven. It's going to slow down the fat melting. Next, I use heavy cream instead of water as my liquid. I've noticed it requires far more cream than it would water to get the dry mixture to come together. I also use some powdered buttermilk. My crusts are always ugly but they are soft and taste good. I might try adding some vodka to see if I can make a prettier crust. Although some of this is just lack of practice too as I make pies very infrequently. How would these results affect other fat+flour, flaked layer baked goods like biscuits and scones? Thanks Aaron

• Reply