“One of the most common issues I hear about starts with mixing the dough, and it happens before you even break out the rolling pin! A lot of pie dough recipes, including my own, only give a starting quantity of water…then enlist the dreaded recipe phrase ‘plus more as needed’.
But there’s a reason for this. Every type of flour—even different brands of flour—contains a slightly different protein content based on the type of wheat it’s milled from. Why does this matter when making pie dough? The amount of protein will impact the way the dough absorbs moisture and becomes hydrated. Hydration affects the final texture of the dough (over-hydrated dough can be tough, under-hydrated dough can be dry), and can also impact how easy it is to roll out (over-hydrated dough will stick to everything, under-hydrated dough will be very stiff and is prone to cracking).
Keep an eye on the dough. When it’s properly hydrated, it should come together in a ball, but not be sticky or tacky to the touch (a sure sign of over-hydration). If it’s dry or crumbly or you can see any visible floury bits, it’s under-hydrated.”
2. Don’t Skip The Chill Time
“Pie will defy impatience, and so many folks at home are tempted to skip the many points of chilling often recommended in pie recipes. However, ‘it probably needed more chill time’ is the answer to a number of pie quandaries. Here’s the takeaway: You don’t have to refrigerate your doughevery timethe recipe says, but if it ever feels soft or sticky, you should. When in doubt, chill it out.
When are good times to chill? It might be easier to say that there’s really nobadtime. If your butter starts feeling soft mid-mix, throw the bowl into the fridge (sometimes I even chill the bowl and flour before I start to keep things colder throughout the process). After mixing, the dough should always get at least 30 minutes of chill time. I also sometimes like to chill after I’ve lined the pie plate, but before I trim away any excess dough—this gives the dough a chance to relax and reduces shrinking of the crust. Always chill a pie for a bit after assembly and before baking to help retain the best shape on decorative elements in the oven.”