8
My grandma's 3-word tip finally made my pie crust stop shrinking
I've been fighting with pie crust for like 2 years. Shrinking, cracking, the whole deal. Last Sunday my grandma watched me roll one out and she just goes "less water, dear." That was it. I was using like 6 tablespoons of ice water when 3 was plenty. Made a blueberry pie yesterday and it actually held its shape in the pan. Has anyone else had a simple fix from a family member that took way too long to click?
3 comments
Log in to join the discussion
Log In3 Comments
annajenkins1mo agoMost Upvoted
My grandma actually told me the exact opposite thing. She said I wasn't using enough water and that's why my crust kept falling apart when I tried to roll it. I add a full 6 tablespoons now and it comes together perfectly every time. Maybe it depends on the flour or the weather or something. Different kitchens different rules I guess.
6
cole_flores441mo ago
Grandma's always got the secret recipe. It's like every kitchen has its own set of rules nobody tells you about until you mess it up. Same thing with my dad's grill, weather changes everything.
3
john_fisher1mo ago
Different kitchens different rules, that part I agree with. But I have to respectfully push back on the idea that more water is the answer if the crust is falling apart. I've been making pie crust for thirty years and in my experience, if it's falling apart it's usually because you've overworked the dough, not because it's too dry. More water can make it easier to roll but it often makes the crust tough once it bakes. I stick with about 4 tablespoons and handle it as little as possible.
3