Puffy pie crust - What did I do wrong (right?)
- LaureltQ Nov 25, 2011 07:50 PM
This is the CI Vodka crust, but I swapped out leaf lard for the shortening. I've made this particular crust several times without this happening. The only variable is this pie plate... I've never used one with a lip before. I crimped the edge with my fingers as normal, but all of that gorgeous detail went away! The crust is flaky and delicious, but not very pretty.
I've never used leaf lard, but my guess is that your shortening (lard) took control. However, based on the image, I think it's something to be proud of. My "plain Jane" pies don't compare to that beautiful baking example with rustic edges and formal center. I like the contrast.
I use the CI Vodka crust recipe too, and I ended up with puffy crust myself this time, which doesn't normally happen. I have a couple of guesses - first, I don't think I processed the butter and flour together enough in the first step. You're supposed to go until it all starts clumping together, and mine was still more like the texture of coarse cornmeal when I added the second part of the flour. Second - I seemed to need more water than I normally do, and I think that was due either to the fact that I didn't mix the butter in enough or that I used a different brand of flour (Pillsbury rather than my usual Heckers or Gold Medal) - it may have been more firmly packed or whatever. Anyway, mine turned out flaky but a little too tender, almost "bready," if that makes sense.