Pie doughs have generally caused me trouble in the past. But boy oh boy, was my latest pie dough attempt a disaster! Don't let the pretty pictures below deceive you :-)
First, I didn't work the butter into small enough pieces - there were far too many larger-than-pea-size chunks in the dough. Second, I used too much liquid from the iced water and apple cider vinegar which obscured that the butter needed to be worked more. I promptly ordered a pastry cutter following this effort so I can work the cold butter in faster and more uniformly, and not end up with a tough unappetizing baked crust.
On the upside, the flavor of the pie was very good and unique thanks to the included carrot juice, which added a sweet yet earthly flavor to the pumpkin. Thank you my favorite pie book from the Elsen sisters! However, to finish off the set of disasters, the custard didn't fully set even after 58 minutes of baking which I think might be due to an oven calibration issue. So that's another thing to fix before my next pie attempt!
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