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.
You're about to outsmart the week ahead
Your Weekly Meal Plan
1-800-Flowers Wants You to Buy Their Snacks
Habits Chefs Can't Stand
The Trouble Brewing Over a 'Beer for Her'
The Key to Summer Cocktails Minus the Booze
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)