i recently brought in a pie to a small coffee shop and they liked it enough to express interest in buying some pies from me on a weekly basis. i gave a sample pie away to a fellow baker and he provided some feedback. he said the pie was good, but it wasn’t as flakey the 2n and 3rd day as the first. he thought i must have overworked the pie dough. given that i’m relatively new to pie dough making, its hard to know when i’ve overworked the dough. can anyone help?
also, the pie is a berry pie (strawberries, raspberries and blueberries). the baker also suggested that i add some acid to the pie to provide another layer of flavor. can anyone suggest anything that has worked for them?