I am assuming that there is butter leaking out of your crust? If there are large chunks of butter in the pie dough, then it will tend to melt and pool. The butter is supposed to melt in the baking, and be absorbed by the flour- but you should not see it accumulate in spots, or leak out of the pie tin. Baking very cold or even frozen dough is fine, and should not be a problem. In fact, pies are more likely to be flaky if they go in cold. For a crust which had fat pool, about all you can do is use a paper towel to blot up the excess.
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