Pie Dough 101: I’ve been getting LOTS of questions about dough that cracks when it’s rolled out/worked with. The primary source of this issue is under-hydration. If you’ve ever added too much water to your pie dough, you know what a sticky mess that can be! But if you don’t add enough, the dough will be dry, is prone to cracking, and will be difficult to work with. In this photo, you can see a dry dough on the left - this dough is almost good, it holds together when you bunch it up, but just barely - you can see the cracks in the dough disk straight away! The middle dough is properly hydrated - the dough is still a little rough looking, but it holds together well and appears smooth. The dough on the right is just barely over hydrated - it is sticky and tacky to the touch. For more details on this, check out the video on my website! Head to the link in my profile, then click BLOG - it’s just a few posts back! ❤️💪🏻👌🏻 Keep sending me your pie questions - I’m on call for you and all your baking needs until a Thanksgiving!!!