Little help pls,
So, I'm a learning pie crust maker. Made two yesterday, and for the first time, combined my four layers into one batch for speed and ease. Seemed it might be a bit too much water I put in, but not sure. Added some flour to make it easier to roll out and handle. Also used give away tins for the first time.
In the oven, the crust 'melted' over the edge of the aluminum foil dish on one of the pies, and the other 'sagged' on the edge. About a third of the edge of the first pie fell off. Tasted the crust after it was done, and tasted good, light, flakey, but not on the crust. I wondered if the 'watery' dough could have caused this, or was it another facter. I may have added too much butter (tins are smaller than glass plates), and wondered if that was a factor. Also, when pinching the edges of the dough onto the tin, one of the pies I pinched till it touched the aluminum, and perhaps that caused the edge to be weaker and why one pie's edge fell verses the other. Stil, both pies had obvious 'sag' on the edges. Also thought the butter in the crust might have that effect.
5 cups of flour
@ 12-15 tablespoons of ice water
1 1/2 cups of crisco
1/2 cup of butter
teaspoon of fine salt.
Not a pro, or pro wanna be except in my dreams. I know I made a mistake, just trying to figure out where.
I've found two different ways of cooking pies. One temperature sustained, or two tempratures, the first high, the second lower. My mother uses the two temp method, and I've been trying to nail down what she does on my gas oven. This time, I used what would be on most ovens @ 415 for 30 min, and 385 for about 30 min.