You don’t always need fancy appliances and a drawer full of equipment to make magic happen in the kitchen. Sometimes, the most essential baking tools are really your own two hands, and you can often make things work if they end up being all you have. This is especially true when it comes to blending pastry dough, though there are some things to keep in mind.
Some bakers actually prefer blending pastry dough by hand, as it gives you a lot of control over the butter pieces. However, you need to be careful to ensure that the warmth of your hands doesn’t melt the butter, which will affect the flaky texture of your pastry. Your butter should be cold before you begin; it might even be worth sticking it in the freezer for a few minutes once it’s chopped or grated.
There is also an old myth that says that those with cold hands make the best pastries, and there might just be some truth to it. Many bakers run their hands under cold water for a few seconds before blending their doughs to make them as cold as possible from the start.
Fast hands are crucial to this technique
After you have added your cold butter to your dry ingredients, use your fingers to break it into the flour, gently pressing and smearing it between your thumbs until it resembles little pea-sized crumbs. Move as quickly as you can and use a light touch. You want to be careful not to overwork the dough, as this will cause more gluten to develop, one of the easiest ways to ruin pie crust.
Butter that is too warm may cause the dough to become sticky and heavy, which will further impact the baking process and the flakes in your crust. If you think the butter is getting too soft while blending it, try chilling the dough in the fridge for a few minutes before continuing. Once it’s ready, quickly proceed with the next steps of your recipe, perhaps one of these sweet and savory pie recipes. After you have finished, wash your hands, enjoy your delicious work, and congratulate yourself on a job well done.
