A customer's comment made me rethink my pie crust method

Last weekend at the farmers market in Portland, a lady told me my apple pie crust was too tough and chewy. She said it tasted like I was overworking the dough, which I totally was. I used to mix it by hand for like 10 minutes straight, but now I stop as soon as the butter chunks are pea-sized and chill it for 30 minutes before rolling. Has anyone else had a customer's feedback change how you bake something?

2 comments

2 Comments

reesea4915d ago

10 minutes of hand mixing is nothing compared to my old stand mixer dough.

cora_scott7715d ago

Gosh, I miss my grandma's old hand mixer with the crank...