In mixing pie crust, what water temperature should be used and why?

• A. Hot water to speed mixing
• B. Ice cold so it does not develop gluten
• C. Warm water to help fat blend
• D. Room temperature for convenience

Answer: (B)

Keeping the dough cool is essential to a tender, flaky pie crust. Ice-cold water slows gluten development and keeps the fat in the dough solid. When fat stays cold and solid, it stays in small pockets that create steam as the crust bakes, lifting and separating the layers for flakiness. If water is hot or warm, the dough warms quickly, fat starts to melt, and gluten forms more easily, yielding a tougher crust. Room temperature water is less effective at maintaining that cool environment, so it doesn’t produce as light and crumbly a texture as ice-cold water.