I tried the ice water bath trick for my pie dough and the crust came out worse, what am I missing?

Cole Robinson · 2026-10-02T00:00:09.280689+00:00

I read somewhere that putting your pie dough in an ice water bath for 30 minutes makes it flakier, so I tried it on a batch last weekend. Instead of flaky, the crust came out tough and kinda gummy, and my butter just smeared into the flour instead of staying in little pieces. I used the same recipe I have been making for 5 years, so I know it was not the ratios. My grandma watched me do it and said her mother never chilled dough like that, just used cold hands and worked fast. Has anyone else had this happen, and did you figure out if it was the water temp or how long you left it in?

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I tried the ice water bath trick for my pie dough and the crust came out worse, what am I missing? | Bakers - Discusd