« | Main | »

November 22, 2005

Comments

Rachel

That looks like a really interesting recipe for the pie...I may have to try it.

Kim

If the crust is crumbling apart, that's a sign that it needed a little more of whatever liqud you were using. If it was overmixed, it would be tough, more cookie-like. Better crumbly than tough, though, so don't worry :-) I'm sure it'll still taste great.

Kim

If the crust is crumbling apart, that's a sign that it needed a little more of whatever liquid you were using. If it was overmixed, it would be tough, more cookie-like. Better crumbly than tough, though, so don't worry :-) I'm sure it'll still taste great.

Amy

That's the thing---after I added a bit of cold water, it was already super-soft, almost too wet. I've been making my crusts by hand since before I was married, so I'm familiar with that just-moist-enough stage, but this seemed like it went from dry to way too sticky in an instant. I'm wondering if I overmixed the shortening and flour. When I do it by hand I cut it in until the shortening is in pea-sized pieces; I'm thinking maybe I over processed it and dispersed the shortening into teeny tiny pieces all throughout the dough so instead of layers of flakes, I got individual sandy granules, if that makes sense.

The comments to this entry are closed.