Why did my pie crust leak butter significantly during baking?
I LOVE Erin McDowell and made both her puff pastry and pie crust this Christmas. I have been baking pies for years with varied success. I tried her flaky butter crust for fruit pies. I was confused by the instruction to leave the butter chunks the size of walnut halves. I did leave the butter chunks much larger than usual. When I baked the pies the butter melted out of the crust significantly (smoke everywhere!). The final result was crisp and more like phyllo dough. Any thoughts? I did chill then rolled out and froze the dough for a few days prior to baking. Thawed overnight in fridge before baking ( in case you think that had a bearing). I would really appreciate your thoughts. Thank you