Go to the Article: The Best Pie Doughs: A Parametric Analysis
ахуеть что вы придумали
респект 🔥
If you have warm hands, do try and avoid hand-mixed methods.
Fingertips are cooler than palms, try and avoid palms. Ice bathing hands helps too for all those hot handed peeps.
All people who make great pie crusts get respect and gratitude 😁
I’m curious if a classic recipe from The Joy Of Cooking was considered?
Marginally surprised that the Cooks Illustrated/ATK vodka pie dough didn't make it on here. I calculated it out, for the curious:
Flour: 354 100%
Fat: 170 48%
Water: 85 24.0%
Sugar: 25 7.1%
Salt: 0 0%
Vodka: 85 24%
If one is using 80 proof vodka, note that the water is effectively 136 38.4% as soon as the alcohol cooks off.
Was the Chefsteps Final Pie Dough recipe (https://www.chefsteps.com/activities/a-guide-to-pie-dough-the-final-recipe) considered in this analysis?
Article says it was not bc its always Matthew’s favorite
