Pie crust confusion
Hi! I made a buttermilk chess pie yesterday and the weirdest thing happened. I made one full pie and I had extra dough and filling so I lined some muffin tins with raw dough and filled them just to see what would happen. The crust textures were entirely different! I'm very confused why. The mini pies were flaky and tender, the crust was perfect. On the big pie though, the crust was tough and leathery! The only difference was blinding baking. I blind baked the large pie before adding the filling. I blind baked it at around 400 and then the mini pies were around 350. It definitely wasn't my crust recipe or method because I used the same dough for both. Anyway, I was just wondering if anyone had any thoughts on why the crust textures would be so different. Thank you!
My theory for your little guys is that the smaller surface area and slightly lower oven temp allowed everything to bake up nice and even, without overdoing it on the custard and giving ample time on the crust.
Would love to know what others think!