True or False: Water for pie dough should be added at 90°F (32°C).

The ideal temperature for adding water to pie dough is typically cooler than 90°F (32°C). Cold water, usually around 40°F (4°C), is preferred because it helps keep the fat in the dough solid during mixing. This key element is crucial for achieving a flaky texture, as warm water can melt the fat prematurely, leading to a tougher crust.

Using water that is too warm can also affect the gluten development in the dough, making it less manageable and potentially resulting in a pie crust that does not hold its shape as well during baking. Therefore, the correct approach emphasizes using cold ingredients to maximize the structural integrity and flakiness of the pie crust.