"The process was essentially the same, but this dough was much stickier. Maybe it was the addition of the shortening; maybe I added too much ice water; maybe I made some other rookie mistake - but this dough was sticky. I had to coat my hands in flour to get it out of the bowl and off the mixing tool."
"This is where things started to go wrong. The crust was simply too sticky to roll out. It may look good here, but let me tell you, I thought this was going to be the death of me. I had to use what felt like a gallon of flour to make sure this wasn't getting stuck to my hands, the rolling pin, or the board. I couldn't believe that after nearly a full day in the fridge, it was still this soft."
Two apple pie crust recipes differ in fat composition: one uses only butter while the other adds shortening (Crisco) alongside butter, producing a much stickier dough. The filling combines zested lemon and orange, fresh lemon and orange juices, sugar, flour, salt, cinnamon, nutmeg, and allspice. Sticky dough required extensive flouring and extra effort to remove from bowls and rolling surfaces, and chilling nearly a full day failed to firm it sufficiently. A manual juicer and appropriate kitchen tools are important. Baking apple pie from scratch requires time, technique, and patience and can overwhelm novice bakers.
Read at Business Insider
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