Hi. I've made this pie twice now. Everything tastes delicious, but there is a problem with the crust. It crumbles apart when I try to scoop out the pie. The crust part of the recipe is written below. The website I got it from says that the best thing about this pie is that you don't need to roll out the crust dough. Just press it in the pie dish and put the filling in. Is a "simple press-in" crust too good to be true? Or am I doing something wrong?
Ingredients:
8 tablespoons unsalted butter (1 stick), melted and cooled slightly
1 tablespoon vegetable oil
1 tablespoon granulated sugar
1/4 teaspoon fine salt
1 1/3 cups all-purpose flour, plus more as needed
Instructions:
1//Stir the butter, oil, sugar, and salt together in a medium bowl until evenly combined. Add the measured flour and stir until a soft dough forms.
2//Sprinkle the dough in small clumps over the bottom of a 9-1/2-inch deep-dish pie plate. Using a measuring cup or your fingers, evenly press the dough into the bottom and up the sides of the plate (flour the cup or your fingers occasionally to prevent sticking). Cover with plastic wrap and chill in the refrigerator for at least 30 minutes.
Submitted December 26, 2014 at 04:30AM by jamesbrownrecluse http://ift.tt/1HIsfGq Cooking
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