I made my first all-butter crust for my Thanksgiving pumpkin pie. It came out great, but I want to make it better next time. Are there tips for parbaking it that won't result in a pool of butter?
Freeze the crust for at least 1 hour before baking. That will give the flour time to create a structure to hold in the butter before the butter melts and runs out. The truth is that I had trouble with butter running out of my crust this year too. I'm not sure why, but I think maybe I didn't get the butter incorporated into the flour well enough. There were fairly large chunks of butter when I rolled it out. I always think that will make it flakier, but obviously you can go too far!
Thanks, marketmaster! I did refrigerate the dough overnight. To be clear, you're suggesting rolling it out and plating it and freezing the whole pie dish?
Here is a pic of the crust pre-parbaking. Was aiming for the flakiness, as well. Let me know, and thanks again!
Please enter a valid email address.
Well played. You deserve a cookie.
What would YOU make?
What to Cook in Julia Child's Kitchen
Skip the Chocolate Hearts
The Gift of Gift Cards
You Sexy Thing
Shop the Piglet Cookbooks
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll
give you everything you need to eat and live better—including
recipes, how-tos, and exclusives and great gift ideas from our
kitchen and home shop.