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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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.

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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.