Too much butter in pie crust
My pie crust does not look right . I put in one and one half cups of butter instead of one and one half sticks. I’ve already added the liquid. Can it be saved?
Best Answer
Six eight ounce sticks is enough butter for four regular crusts. I'd add 3X all the other ingredients, mix, press into shape, divide into 4 pieces, freeze 3 of them, and make a pie with the remaining crust. After sitting at least a day, and perhaps freeze/thawing, you probably won't get the best crusts, but they should be usable.
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How do you fix greasy pie crust?
Just bake it some more. To ensure a bronzed, shiny crust, I like to give the pie a quick brush with eggwash before sending it back into the oven. Make sure your oven is hot enough: 425\xb0 F or 450\xb0 F is ideal.Why is my pie crust so oily?
Why? Because when your pie crust goes in the oven, the fat will melt in the heat and create air pockets, giving it that oh-so-desirable airy, flaky quality. If it's too smoothly blended, the result will be flat and greasy.Is it OK to have chunks of butter in pie crust?
You should be able to still see some of the chunks of butter. Each time you add water, use your fingers to squeeze a small chunk together. If it doesn't hold together, you need to add a bit more water.What happens if you add too much butter to shortcrust pastry?
If your pastry is hard and tough, this may because too much liquid was added or the pastry was over-handled, resulting in the development of gluten. If your pastry is too crumbly and hard to handle, this may be because too much fat was added, it was over-mixed or not enough liquid was added to bind the fat and flour.Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.
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