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Learned the hard way why you chill your pie dough
So I was rushing to make a pie for a potluck last weekend and didn't chill my dough between rolling and baking. I figured it would be fine, but that butter melted way too fast in the oven. The crust slid down the sides and turned into a misshapen greasy mess lol. Now I know that 30 minutes in the fridge really makes or breaks the whole thing. Anyone else have a pie disaster from skipping steps?
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amy9745d ago
Oh man, did your dough totally slide off the pan too? I had the same thing happen with an apple pie last fall. I was in a hurry and skipped the chill step, and the crust just melted into a weird greasy blob on the baking sheet. Looked more like a flatbread than a pie! Learned my lesson after that disaster.
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Did your friend's dough turn into a total butter puddle too?
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ellis.leo6d ago
Did you check if your friend used European butter with higher fat content that could mess with the flour ratios?
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