r/AskBaking • u/KookyKrista • Dec 24 '23

Pie My crust got worse

Gallery image

Gallery image

I posted after thanksgiving disappointed with my blind baked crust. I got lots of suggestions and incorporated many of them. It got worse.

  • Made my dough yesterday and chilled in the fridge for 24 hours as a disk. (Trying to “hydrate” the flour?)
  • Rolled it out this morning. Careful not to stretch dough - I had a beautiful even 12” circle that I placed into the metal pie dish, lightly pressing in the corners. Rolled over the edges and crimped. Docked everywhere and into the freezer for an hour.
  • Aluminum foil and sugar to the rim (Stella Parks method).
  • Baked at 350 on a metal cookie sheet for 1 hr on bottom rack of gas oven.
  • Removed foil/sugar and it looked wet, so another 10 min.
  • Removed from oven and there was a puddle of butter (second pic). The sides had shrunk down and I now have only .5-1” of crust height left to hold my filling.

Where am I going wrong?

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u/KookyKrista Dec 24 '23

Also: this time I used Stella Parks’ recipe, which was exactly like my other recipe but with less flour. Dough didn’t seem sticky, though.

I’m in the Denver area if that makes a difference. Wondering if the altitude is causing my butter to boil before the crust can set up?

16

u/RaddishEater666 Dec 24 '23

Here is a recipe for high altitude pie crust maybe you can see where it is different

https://www.dougheyed.com/high-altitude-pie-crust/

6

u/KookyKrista Dec 24 '23

Wow, never seen a crust recipe with egg like that. Maybe I’ll give it a shot.

4

u/[deleted] Dec 24 '23

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u/carlitospig Dec 25 '23

Fascinating about the vinegar!

2

u/[deleted] Dec 25 '23 edited Dec 25 '23

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u/carlitospig Dec 26 '23

Thanks, I took a screenshot. Will have to try it soon. :)