I think I added too much water to my pie crust. Will it turn out soggy? Should I parbake it?
Amanda is a co-founder of Food52.
What kind of pie are you making? Single or double? If it's a single crust, you could par bake it for 10 minutes or so. I wouldn't worry too much, though. You might need a little extra flour when rolling it out, but it should bake nicely. Much worse is a pie crust that doesn't have enough moisture.
Monita is a Recipe Tester for Food52
A agree with Amanda's advice but you might to chill it first before rolling it out
Pair tomato water with pasta
Tomato water: the sauce of summer.
Butter pecan ice cream for impatient cooks.
It's time to travel.
Tomato skins, meet salt.
Put cake on a pedestal.
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