How to make meat pie dough soft

To make the meat pie dough soft, follow these steps:

1. Use a mix of all-purpose flour and bread flour. The bread flour adds more structure to the dough, while the all-purpose flour helps create a lighter texture.
2. Mix the dry ingredients (flour, baking powder, salt, and sugar) with cold butter. The butter should be cut into small chunks and mixed with the dry ingredients until the texture resembles breadcrumbs.
3. Gradually add ice-cold water to the mixture, using a wooden spoon to bring the dough together. Be careful not to add too much water at once.
4. Once the dough comes together, knead it on a floured surface and let it rest in the refrigerator for about 30 minutes.
5. Avoid overworking the dough, as this can lead to it shrinking or cracking when baked.
6. When rolling out the dough, use a light touch and avoid stretching it.
7. Brush the top of the crust with egg or melted butter to keep it moist and prevent cracking.
8. If you don’t have butter, you can use margarine instead, but note that the texture may be slightly different.
9. If the dough becomes too warm during the process, place it back in the refrigerator for 15 minutes to chill.

How to prevent meat pie dough from cracking

To prevent meat pie dough from cracking, follow these tips:

Don’t overwork the dough. Overworking the dough can cause it to shrink or crack when baked. Handle the dough gently and avoid kneading it excessively.

Use a combination of all-purpose flour and bread flour. The bread flour adds more structure to the dough, while the all-purpose flour helps create a lighter texture. This combination can help prevent cracking.

Keep the dough cold. Cold dough is easier to work with and less likely to crack. Keep the dough in the refrigerator between rolling and folding to maintain its cold temperature.

Fold the dough: Folding the dough in thirds helps create layers and flakiness, which can prevent cracking. This process is known as laminating the dough.

Use a pastry brush to seal the edges: Brush the edges of the dough with egg or melted butter before sealing the pie. This helps keep the edges moist and prevents cracking.

Avoid stretching the dough. When rolling out the dough, use a light touch and avoid stretching it. This can weaken the dough and cause it to crack.

Use a dumpling mould or round object: If you don’t have a dumpling mould, use a round object like a round bowl or round pot cover to cut the dough into circles. This helps create a consistent shape and prevents cracking.

Chill the dough before rolling. Let the dough rest in the refrigerator for about 30 minutes before rolling it out. This helps the dough relax and prevent cracking.

Common Mistakes

To avoid common mistakes when making meat pie dough, follow these tips:

1. Be gentle with the dough. Avoid overhandling the pie dough to ensure a tender and flaky crust.
2. Use cold ingredients: Cold ingredients, such as butter and water, help create a better texture and prevent the dough from becoming too sticky.
3. Don’t rush the process. Allow the dough to rest in the refrigerator between rolling and folding to maintain its cold temperature.
4. Fold the dough: Folding the dough in thirds helps create layers and flakiness, which can prevent cracking.
5. Seal the edges: Before unwrapping the chilled dough, roll the edge firmly along the counter to seal any remaining cracks.
6. Avoid overworking the dough: Overworking the dough can cause it to become denser and tougher, rather than the light and flaky quality we love about pie.
7. Use a 50/50 ratio of butter and lard. This combination of fats will give you the best of both worlds, creating a flavorful and flaky crust.
8. Don’t use uncooked meat or vegetables. Cook the filling before adding it to the pie to prevent raw meat and tough vegetables and to prevent a soggy crust.
9. Don’t add too much flour. Adding excess flour can lead to a tough and dry crust.
10. Don’t roll the dough too thin. Rolling the dough too thin can cause it to tear or shrink during baking.