Ice Water and Pie Crust?


Why must you add ice cold water to the dough when making a pie crust?


Your goal is to use just enough to create a flour/water matrix that'll hold its shape, but not enough to potentially make the crust tough. In addition, using ice water helps the fat remain cold and solid; and the colder the fat when you put the pie into the oven, the greater the chance for flakiness.



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