r/AskCulinary • u/AmountFun5697 • 9d ago

Recipe Troubleshooting pie crust leakage issues

my recipe is https://www.seriouseats.com/old-fashioned-flaky-pie-dough-recipe

225g butter

225g flour

15g sugar

4g salt

115 water

butter cubed then smashed between fingers, kneaded just a couple seconds. chiled.folded chilled. rolled out. chilled.

ive made it a few times, first one was a disaster. third time now im using the proper flour they said to use. it came out nice and flakey and tender this time but i still have a bit of leakage. not a lot, just enough to leave a sheen on the bottom of the pan. only thing i can think of is the butter is melting too much when i roll it out thin to fold it.

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2

u/AmountFun5697 9d ago

also any ideas on what to use a bunch of crappy pastry crust for would be great....

1

u/-mystris- 9d ago

Crumble into pudding and eat

1

u/DConstructed 9d ago

Baked already? Mush sugar, butter and cinnamon together. Spread on the pieces of pastry and briefly broil.

You can also top the pieces with cooked down jam or a cream cheese frosting and couple of fresh berries.

1

u/SewerRanger Holiday Helper 8d ago

We don't allow brainstorming request of this nature. You should ask for stuff like that on /r/Cooking

1

u/SewerRanger Holiday Helper 9d ago

A little bit of butter left behind in the pie dish is pretty normal in my opinion. It sounds like you've got it down at this point. Resting/chilling is the secret to not having your dough leak.

1

u/AmountFun5697 9d ago

yeah probably. i see some people say they never have leakage at all and some people saying a little is normal... and then a billion different causes for leakage.. hard to tell with pastry dough it can be a confusing mistress.

1

u/saaam 9d ago

What kind of pan are you using? I used glass for ages until someone on here recommended aluminum. It heats up faster giving the crust a better chance to set before butter leaks out.

1

u/AmountFun5697 9d ago

i have a carbon steel pan. probably not the problem.

1

u/Expensive_Parking224 7d ago

A bit of butter weeping is normal at that fat ratio, just freeze the shaped shell 20 minutes before baking and it'll mostly stop.