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Oct 15, 2009 05:21 PM

I tried to make pie crust....

... but I made a mess!

I used the recipe from this month's Oprah magazine. I subbed margarine for butter, but otherwise followed the directions. Chilled it and all.

I rolled it out, and went to look for my favorite pyrex pie dish. Missing. So I settled for another one., slightly smaller. Too much dough for that dish, so rolled out the leftovers and figured I would press it into a smallish tart pan.

Yeahhhh.. well that didn't work. The pie dough in the tart pan burned, the smoke alarm went off, DH isn't home to reach the smoke alarm, I tripped off the stool trying to turn off the smoke alarm....

So now I have one pumpkin pie in the oven (thank god) and leftover pumpkin filling. What to do with the filling? Keep it? Or would it bake up nice crustless?

Please someone tell me this has happened to them!

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  1. Are you happy w/ the current pie? I never use margerine, but it's hard for me to imagine that it can work as well as butter in a pie crust. Maybe you could make some little tarts with a (butter) crust using the leftover filling?

    2 Replies
    1. re: MMRuth

      Agree, have only used butter or shortening, myself.

      Or throw the filling in a muffin or quick bread mix??

      1. re: MMRuth

        I didn't taste the pie- it's for my brother in law's birthday tonight. It looks good, so I hope it tastes ok.

        Usually, I bake with butter, but this had to be a parve (non dairy) dessert. After I made the crust, I noticed that Kosher By Design cookbooks call for margarine in piecrusts.

      2. The filling will bake up well without a crust, I've done it in ramekins. Use a lower oven temperature, or a water bath, as you would another custard.

        1. individual pumpkin custards - just pour the filling into ramekins or mini souffle cups and bake. i do this *every* time i make pumpkin pie, as i inevitably end up with extra filling.

          as Phurst suggested, you can also fold it into a quick bread base. in fact, that would probably result in some tasty, super-moist muffins!

          4 Replies
          1. re: goodhealthgourmet

            That's what I did- poured the leftovers into two pyrex ramekins. My husband tasted it and said the filling was good, so at least part of the pie will come out ok!

            1. re: cheesecake17

              glad it worked out! i actually love using it that way. i only eat pumpkin pie for the filling anyway, and it's the perfect treat when i want a little of that pumpkin pie indulgence without actually having a slice of pie :)

              1. re: goodhealthgourmet

                To report back...

                Everyone LOVED the crust- they said it was better than the one my mother in law purchased and used for an apple pie. I guess it wasn't such a disaster after all!

                The filling baked in little pyrexes was the first to finish. Not everyone wanted a full slice, so they 'tasted' a spoonful. Thanks!

                1. re: cheesecake17

                  another success story...always love to hear 'em :)

                  it doesn't surprise me that the crust went over better than you expected - i think we CHers have the tendency to be a bit too hard on ourselves when our culinary creations don't turn out *exactly* as we had hoped.

                  if you ever want to make those filling "cups" again, you can also crush some graham crackers or ginger snaps and either sprinkle them over the top, or mix with a little butter and press into the bottom of the ramekins before filling.

          2. Margarine is not a good substitute for butter in dough; it contains much more water & is a reason the dough failed. Ina Garten has a good simple recipe for dough: 2 cups all purpose flour, 1 stick very cold butter, cut into small cubes, a pinch of salt & 1/2 cup ice water. You could add some sugar if you need your crust to be sweet.

            Add the flour and salt to a food processor; pulsing , drop in the butter, a few pieces at a time, then drizzle in the water, a little at a time until the dough pulls away from the processor. The entire process should take about a minute. Then pat the dough into a piece of plastic wrap and refrigerate for at least one hour. When rolling it out, try to do it within one minute to keep the dough cold. Hope this helps...

            3 Replies
            1. re: Cherylptw

              She couldn't use dairy. Next time, use shortening, my Nana always made her pie crust with shortening only, and it was the best. Still can't get it as good as hers!!

              1. re: Cherylptw

                Apparently, the dough didn't fail.

                And yes, cheesecake17, most of us have had those moments - they're live & learn moments, though I guess your only take-away would be not to bake unless dh is home, just in case!

                Glad it all worked out for you!

                1. re: shanagain

                  He always knows when I'm baking. It's like a secret signal that brings him home just when the oven timer goes off and the cake comes out!

              2. I haven't had the opportunity to try this but I think you could dip bread in the leftover pumpkin filling and make some scrumptious french toast.

                3 Replies
                1. re: AndrewK512

                  I would recommend slathering it between two pieces of bread, sandwiching the bread together, dipping in egg, then frying as french toast. Think that will fry up better.

                  1. re: Full tummy

                    I would have loved to try that... but no time to make french toast in the near future...

                    1. re: Full tummy

                      love that idea - i think i'd add some ricotta to the center as well...