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Imagenap
Mar 8, 2015 7:19 AM CST
Name: Nancy
Buffalo NY
Andi wrote:
In short, the flakiness of pie crust is due to the water evaporating. You want the moisture to mostly evaporate during cooking. If you have too much water, the crust will be heavy......That is why you use ice cold water......


I don't make pies anymore, but when I did I used to always use ice water. I never knew the reason why, just did it because that's what my recipe said. How interesting to find out there's a reason for it! Thanks for sharing this info!

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