Pie and pie Pastry question

M

marsha-tbay

Well-known member
Yesterday I made 2 pies, using the pastry crust I've always used that a pastry chef created;. flaky, soft, easy to work with.

I haven't made a pie in years because of my husband's blood sugar issues, but today is our 46th wedding anniversary and I wanted to make 2 pies (hoping they would turn out so I could take the same kind of pies to give to my Dr. in November; he may not get his pies)...

Earlier this week I used Organic Valley butter, raw cane sugar and King Arthur organic flour I to make the crust; wrapped it in saran wrap and refrigerated it for several days until I could make the pies yesterday.

As I was rolling out the crust, it kept shredding, not sticking to the marble slab, but coming off onto my wooden rolling pin. I ended up picking up a ball of dough and pressing it into my glass pie plates. I made the filling and proceeded to bake.

The filling didn't get done before it wanted to burn and the crust ended up crumbling terribly bad, kind of like shortbread might do. The crust tasted sweet and buttery, similar to shortbread taste.

Do you think I should use less butter because of the flour and sugar I'm using?

I ordered an oven temperature guide last night to check my oven temperature soon.

I appreciate your help, I have no clue what is going on here. The pies did not look or behave like they always have before.

The pies I made is the Kentucky Derby Pie and a 2nd version of it using butterscotch chips, almonds, pecans a macadamia nuts.mmmm

 
I am pie dough challenged.

I can't help figure out what happened with your trusted recipe but I can report that the CI dough with vodka is the only one I am always successful with.

 
He's not my NEW baby, I've had him since he was 6-8 wks. old. Someone left him in a

basket at a euthanasia site. Someone there rescued him and called the humane society to take him. This location was an hour away from us, thanks to a girlfriend of mine who told me about him and took us there to get him. He's AWESOME!!! He is a great talker, he sings and purrs loudly. He is so precious. I can't say enough about him!!! He loves to be loved and I love to love him! smileys/smile.gif

 
I'd guess it was the raw sugar - I use that also in some things and it seems moister.

How much sugar did you put in the double crust mixture? I rarely use sugar in crust and then just a small amount, otherwise the pie is too sweet.

I've used european butter but never organic, so I can't speak to that.

 
Thank you all so much for the help on the pies and the happy anniversary wishes.

I think next time I make pies, I shall forget trying to make them more healthy and stick with white sugar and a cheaper butter.

There was nothing recognizable with these pies!!!

 
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