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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.

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  1. LaureltQ RE: LaureltQ Nov 25, 2011 07:51 PM

    It helps to actually include a photo.

    1. todao RE: LaureltQ Nov 25, 2011 07:56 PM

      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.

      1. biondanonima RE: LaureltQ Nov 25, 2011 08:41 PM

        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.

        1 Reply
        1. re: biondanonima
          LaureltQ RE: biondanonima Nov 25, 2011 09:02 PM

          Mine was decidedly un "bready," very flakey, and I did process the flour/butter initially until a good paste formed.

          I used gold medal flour this time when I usually use whatever flour comes in 2 packs at costco. Perhaps that's the variable that I overlooked.

        2. babette feasts RE: LaureltQ Nov 25, 2011 10:14 PM

          Aww, c'mon, it's pretty. Better flaky and puffy than tough and perfectly crimped.

          1 Reply
          1. re: babette feasts
            LaureltQ RE: babette feasts Nov 26, 2011 12:13 PM

            I agree with that one, but I'd prefer that it be flakey and perfectly crimped!

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