TIL my grandma's 'old school' pie crust trick actually works

Honestly, I was at my cousin's wedding in Phoenix last weekend and her aunt made the flakiest apple pie I've ever tasted. Ngl, she told me she just uses ice water and keeps the butter in big chunks, which I always thought was a waste of time. Has anyone else tried this method with a food processor?

2 comments

2 Comments

tessawebb17h ago

Tried it once and my crust came out like cardboard, so maybe I'm the problem lol. I swear I followed the ice water rule and everything. The butter chunks just melted into a greasy mess in my processor. My mom says I probably overworked the dough, which tracks because I have zero patience. Might give it another shot after hearing about your cousin's pie though.

dylan12415h ago

Yeah the food processor is a trap for that, it goes from perfect to soup in like two seconds. I switched to just using my hands and a fork, way easier to feel when it's right. You want pea sized butter bits, not a smooth paste. And honestly, sometimes I just buy the frozen crust and nobody knows.