i never used to have this problem but it seems to be a recurring issue lately.
i make an all butter pie crust and lately it comes out flaky but also tough and hard-to-cut, instead of tender and delicate.
i'm wondering a few things:
1) i switched recipes to the one used at Tartine (the famous san francisco bakery) who says to use a ratio of 3 to 2 to 1, flour to butter to water, which ends up seeming like a lot of water. i don't add it all but could too much water be my problem?
2) i moved to Los Angeles from central VA last year and the summers here are much hotter than i am used to. could it be the heat is slightly melting my butter (even tho i try to keep the kitchen cool)?
3) or is it possible that i'm just overworking my dough?
4) is there a way to rule out the variables?
Thanks.
i make an all butter pie crust and lately it comes out flaky but also tough and hard-to-cut, instead of tender and delicate.
i'm wondering a few things:
1) i switched recipes to the one used at Tartine (the famous san francisco bakery) who says to use a ratio of 3 to 2 to 1, flour to butter to water, which ends up seeming like a lot of water. i don't add it all but could too much water be my problem?
2) i moved to Los Angeles from central VA last year and the summers here are much hotter than i am used to. could it be the heat is slightly melting my butter (even tho i try to keep the kitchen cool)?
3) or is it possible that i'm just overworking my dough?
4) is there a way to rule out the variables?
Thanks.
