Had a pie crust disaster at my cousin's wedding rehearsal dinner

I was making 4 dozen mini quiches for 60 people and forgot to chill the butter before cutting it in, ended up with greasy puddles instead of flaky shells. Has anyone else ruined a big batch right before an event and had to improvise with store-bought dough?

2 comments

2 Comments

sandra71516d ago

The real issue here is nobody talks about how the humidity in the room affects pie dough... I've had batches fall apart just because the kitchen was too steamy. Store-bought dough saves the day for sure, but next time try popping your bowl and flour in the fridge for 20 minutes before you even start. That cold surface makes a world of difference.

grant_palmer16d ago

Wait, wait wait. @sandra715 are you telling me that 70% of my pie dough fails were because my kitchen was basically a sauna and not because I was just bad at baking? I have a whole drawer of failed dough disks in my freezer right now from a humid July day when I was making a peach pie. I honestly thought I was cursed or something because I'd follow the recipe to the gram and it'd still turn into a sticky mess. That fridge trick sounds like genius level stuff, I'm definitely trying it next time my kitchen feels like a steam room.