When you're testing pie crust dough, there are a few simple things to remember. These tips will help you make sure your dough gets that perfect flaky texture everyone loves.

1. Visual Clues:

• How It Looks: Your dough should look smooth and a little rough, like a cozy blanket. If it’s too wet, it will seem sticky. If it’s too dry, you might see cracks.
• Color: A good pie crust dough usually has a light and even color. Dark or light spots might mean your fat (like butter) and flour are not mixed well.

2. Touch and Feel:

• Softness: When you press the dough with your fingers, it should feel soft and bend easily. It shouldn’t stick a lot to your hands. If it falls apart, it probably needs a little more moisture.
• Temperature: The dough should feel cool. This means your fats are still solid. If it’s warm, your fats might have melted too much, which can affect how flaky it is.

3. The Crumble Test:

• Grab a handful of the dough and give it a gentle squeeze. It should hold together but still break apart a little. If it crumbles completely, you need to add a tiny bit more water.

4. Hydration Levels:

• Water Mixing: After mixing your dough, rest it in the fridge for at least 30 minutes. When you take it out, it should feel well combined. If it seems too dry, sprinkle a little cold water on it, just one tablespoon at a time.

5. Rollability:

• When you roll out the dough, it should stretch easily without tearing. If it tears too easily, it might be too dry. You can add moisture slowly to fix this, but be careful not to add too much!

In short, testing pie crust dough is about using your eyes, hands, and a little bit of instinct. With practice, you'll get the hang of it, and it feels great to make a pie crust that comes out beautifully flaky! Happy baking!