Where did I go wrong with this pie?
I baked this pie at 400F (200C) for 25 minutes on the bottom rack, then reduced temperature to 375F (190C) and moved pie to middle rack for 35 more minutes.
The crust doesn't look like CRUST, so to speak. It looks wet or doughy. Like it'll be chewy.
Any thoughts?
This is the recipe I followed: 2 1/2 cups All-purpose flour, 1 tsp kosher salt, 1 TBSP granulated sugar, 2 sticks cold unsalted butter, and cold water mixed with a little cider vinegar and ice in it. Mixed dry ingredients together then added the butter pieces. I used a pastry blender to cut the biter in. I then adds 1-2 TBSP at a time of the cold water mixture until the dough came together. Split the dough in half, shaped into discs, wrapped in plastic and put in the fridge overnight.
Best Answer
Simple: it's undercooked.
So what was the specific variable that caused this outcome? Who knows. Maybe 400 on your oven isn't the same as 400 on the oven of the person who wrote the recipe, or your pie started out with colder ingredients, or you opened the oven door too many times, or any number of other factors which could affect how long something takes to cook in an oven.
More important than where you went wrong, is how you can avoid doing this again in the future. As I sit here typing, I can hear my pastry instructor in school yelling "Put that back in the oven! Golden brown means brown, not gold!"
You should always cook a pie to the correct color/doneness, not to a specified time. In most cases in cooking, time is the least reliable indicator for doneness. To someone with experience, even smell by itself is more accurate than time.
Good luck with your future pie baking!
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More answers regarding where did I go wrong with this pie?
Answer 2
I would have left the temp at 400 degrees on the middle rack for the duration of the bake time and tent the edge with foil to prevent over browning half way through.
Answer 3
I've always hated making homemade pie crusts..for the same reasons as you state and show. However, the one, ok, two things that sticks in my mind from excellent pie-maker's advice to my crust whining is: 1. Don't handle or over-knead it. 2. Use as little water as you can get away with but make sure what little you use is COLD.
I have no scientific or common sense reasons why these things are so important, but I have had these lady's pies, and the crust is delectable.
Answer 4
your butter probably has a higher water content. try shortening, there's zero water in shortening. you've steamed your crust with the high amount of moisture.
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