I’m learning to make flaky all-butter pie crusts, and have had pretty consistent (hilariously bad) results all three times. I’m not sure what’s going wrong and would be super grateful for this community’s feedback on what’s causing it. Here's a couple pics of my latest crust for reference: .
I’m using Erin Jeanne McDowell’s recipe and have watched her crust video a few times. My dough looks/feels pretty good until it hits the oven... and then all three crusts have become boiling butter lakes. The end result is almost like a thick taco salad bowl, except way harder and less... edible. I also noticed lots of shrinkage when I remove the weights/parchment and let it fully bake.
I’ve tried to reduce the amount of water as much as possible each try and extend the chill times, but it hasn’t really made a difference in the end result. Any feedback on what should I change to avoid this? Thanks for your help!
I’m using Erin Jeanne McDowell’s recipe and have watched her crust video a few times. My dough looks/feels pretty good until it hits the oven... and then all three crusts have become boiling butter lakes. The end result is almost like a thick taco salad bowl, except way harder and less... edible. I also noticed lots of shrinkage when I remove the weights/parchment and let it fully bake.
I’ve tried to reduce the amount of water as much as possible each try and extend the chill times, but it hasn’t really made a difference in the end result. Any feedback on what should I change to avoid this? Thanks for your help!