Spent 3 weeks fighting a sticky pie crust before figuring out the real issue

Every single pie I made since January came out with a soggy, sticky bottom crust. I tried changing flour brands, chilling longer, even bought a new pie pan. Turned out the problem was my oven runs 25 degrees cooler than the dial says. I used a cheap oven thermometer, bumped the temp, and the next pie came out perfect. Has anyone else had their oven lie to them like this, or am I the only one who ignored the obvious for 21 days?

1 comments

1 Comment

susan64928d ago

That oven thermometer thing is SUCH a common fix, but I bet your sugar or honey ratio was off the whole time too. Sweeteners attract moisture like crazy, so a tiny adjustment there might have saved you those 3 weeks if the temp was actually fine.