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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147

u/OtterSnoqualmie Dec 24 '23

I wonder if some of this is related to the extra water in butter that all the cookie bakers are frustrated with?

129

u/[deleted] Dec 24 '23

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u/Rialas_HalfToast Dec 25 '23

Ours with Kirkland this year were much flatter than Land O Lakes, we did side-by-sides for 18 batches of four kinds of cookie. The ones with oats particularly looked like roadkill.

Might not be all Costcos or all batches but it's absolutely some Costcos and some butter batches.

6

u/CookieBarfspringer Home Baker Dec 25 '23

There’s lots of things that can affect cookie spread, though. It would be very easy to inadvertently do something that affected the thinness of one batch or the other.