On 5/18/2011 2:48 PM, gloria.p wrote:
> On 5/17/2011 10:25 PM, notbob wrote:
>> Trying to get rid of some char siu, so made huge bowl of stir fry for
>> myself. That didn't work like I planned, but tasted good,
>> nonetheless.
>>
>> Also hadda get rid of some blackberries that were starting to
>> dehydrate. I jes put the pie in the oven. Whew! The dough recipe
>> said the crust can't be overworked and and won't get tough. As usual,
>> I found a way! Thought I was gonna hafta call in a steamroller on
>> that crust. A wetsuit woulda been easier to roll out. I think I
>> threw my shoulder out!
>>
>> http://chezpim.com/bake/how-to-make-...fect-pie-dough
>
>
> Not enough water. I find that much flour and shortening often
> takes 6 Tbsp. of ice water.
>
> gloria p

Recipes for pie dough always seem to do this which results in a
hard-to-work dough that splits and cracks. Why do they do that? Pie
dough is really easy stuff to make and shape but generations of
beginners have been sabotaged by recipes that mislead in this way. The
way I do it is adjust the tap for a thin stream of water and hold the
bowl under it while moving the stream on the flour and then go into it
with my hands. It's fun!