For reasons I will never fully understand, the only part of pie-making that anyone tries to hack is by far the easiest. Mixing pastry dough could not be simpler; all you’re doing is barely binding cold fat and flour together with a little water. It is not a process that needs hacking.
Tagged With pastry
Making pastry in hotter environments means fighting an uphill battle against the laws of thermodynamics. Even when you’ve taken every possible precaution to keep your ingredients — and your tools — nice and cold, dough is still liable to melt the second it hits your counter.