My Buttah Pie Dough melted during the bake
I watched the video several times and made the pie dough as instructed. I e made many other pie doughs before so I’m not a newbie baker. I chilled the docked and crimped pie in a metal pie plate for two hours before going onto a baking stone in my 425 oven. As it began to bake, butter leaked out everywhere. My crimping melted. After 17 minutes the edges needed covering but the butter was still bubbling away beneath the pie weights. I removed them and baked for at least another 20 minutes before it seemed dry. Hands down this was was the flakiest crust I’d ever made, and I want to keep working with the recipe, but I don’t know what I did wrong. I saw many pieces of butter in the dough but they were all coated with flour. Ideas?
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