So I took the dough out of the fridge and attempted to roll it. And it crumbled like a little bitch.I asked the internet the ultimate question: "why?"
Maybe the dough was too cold. Maybe the dough was too dry. The internet forums said I could add more water, but if I did, try not to handle it too much. How do you mix in water without handling it too much?
So I played around with ball number one and completely wrecked it. I moved on to ball number two, making an effort to handle it less.
I got it to roll out finally, but I know I handled it waaaaayyyyy too much, and when I tried to line the pie plate, the dough broke in a zillion places that I "patched" with pieces that were stuck to the rolling board.
It was at this point that I called Mom.
"Rolling pie crust never works right."
"I never put the dough in the fridge."
"It's kinda late to be making a pie anyway, isn't it?"
My Mom is amazing and I probably should have called her this afternoon for tips. But at least I have new ideas for next time, as I have now chucked this batch of dough in the green bin.
Going to have another go at it later this week.
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OMG! That is so comical. Moms always knows best. There must be something you can make with dough that doesn't come out right instead of trashing it. Maybe fry it? Butter and honey/syrup probably can hide a multitude of dough errors. Cheers!!
ReplyDeleteThanks so much for your comment! Mom can always be trusted for her baking tips.
DeleteOh wow frying dough - now there is an idea. I will keep that in mind if I have another pie crust experiment that goes awry! :)
In response to your Twitterversary - I have an account. One day we have to connect. Cheers!!
ReplyDeleteFor sure. I am Jen B. - @myadorableblog.
DeleteIt's never too late to make pie. Never ever not ever. I don't generally put mine in the fridge overnight either. I might let it rest for a bit, or I'll just roll it out straight away. No shortening for me either, that stuff is evil.
ReplyDeleteIs it evil because of the trans fat? What do you use in your pie crust?
DeleteDon't care for the taste or the hygrogenated oil. I like butter-- though I am soon to play with coconut oil.
DeleteI didn't mind the taste, but you inspired me to read more about it and I won't use it again. I think butter will be my go to from now on. But let me know how coconut oil goes. I really, really love that stuff.
DeleteI think with the taste, some don't have, but the ones I've tasted were sooo heavy handed with the hydrogenated oil, that that's all I tasted and felt texture-wise.
DeleteJust yesterday I was able to finally get coconut oil and play with it. So far cookies and waffles. And more stuff this week. I went with the refined because it has no taste, but I believe the unrefined is the healthier way to go.
Wish I could have gotten both, but I'm trying very hard to stay on budget.
But long story short, so far I'm digging it.
DeleteWhat I'm doing is converting some of my bakes into dairy-free bakes, so that I can show two ways to make something yummy.
That is great. I'm not sure what kind of coconut oil I've used in the past - the one I get is solid. I use it on my skin and put in the bath as a moisturizer. I haven't cooked with it yet, but I'm sure it is great for that too. Did your easy bake oven cookies have coconut oil in them?? That is cool!
DeleteYou're a brave one. I had a massive pie crust fail in Home Economics in high school and vowed to never make pie crust again. Lucky I had my mom around to make it for me and then when I met my husband found that he is an excellent pie crust maker. Sooooo, as long as he's around I'm good to go for pie. :)
ReplyDeleteI think pie crust dough is a thing. My Mom hates every pie crust she makes (I think they all taste pretty good). Working with the dough is just so finicky. I will probably try it again, but only for elaborate pies. I pretty much destroyed the kitchen making a double crust, so for just pumpkin or other easy pie, store bought crust works for me!
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