That woman at the farmers market changed my mind about pie crust from scratch

I always used store-bought crust because I figured homemade was too much work. Then this older lady next to me at the Saturday market said she just uses cold butter and ice water, no fancy tricks. It took me three tries but now I actually prefer the flavor. Has anyone else switched after talking to a stranger?

2 comments

2 Comments

baker.ben1mo ago

You're really acting like you just unlocked some ancient kitchen secret, huh? It's pie crust. Not brain surgery. I've made it exactly twice in my life and both times it came out fine with regular butter and water from the tap. Nobody is running DNA tests on your crust. If you burn toast do you journal about it? This whole farmers market wisdom thing feels like people trying to find meaning in a grocery store aisle.

mark6761mo ago

Three tries is about right honestly... my first attempt came out hard as a rock. I use a pastry cutter instead of my hands because I run warm and the butter melts too fast. The trick that finally clicked for me was chilling everything - the bowl, the flour, even the counter space if you can. I put the dough back in the fridge for twenty minutes before rolling too. That lady at the market probably saved you from years of dry crusts.