A customer's one sentence about my pie crust changed how I roll dough

Back in March at a farmers market in Tacoma, a older lady bought my apple pie and said 'your crust is tough, you're overworking it.' I was annoyed at first, but she was right. I used to knead the dough until it was smooth, now I stop as soon as it barely comes together and chill it for 20 extra minutes. Took about 4 more pies to get the flaky texture down, but now I get repeat buyers. Anyone else get feedback that stung but turned out to be a game changer?

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kelly33820d agoMost Upvoted

Guess "barely comes together" is probably what my grandma meant by "stop manhandling it like pizza dough," sorry grandma.