Kitchen

[house_cat]

Omgosh!  Baking disaster!

Does anyone have a clue why the pie crust recipe I've been using for years was a hot mess today?  I made the dough yesterday and kept it in the fridge overnight. This afternoon I tried to roll it out and it just kept breaking and splitting into a million fractures and pieces.  It wasn't too dry... if anything, maybe a litttle on the wetter side.  I just moved from dry southern California to the southeast and it's a very humid day here. Could the humidity play a part?

[SouthernBee]

@house_cat : I can't make pie crust. I know that humidity does make a difference. My cream cheese pound cake will have a wide spot in the center of gummy not baked mixture. Plus my fudge and frosting will not be set.

[sabatini]

Hi @house_cat !  

I'm not a pie crust person, but I'd bet the weather did have something to do with it.

I recently had a pizza dough disaster! I live in Arizona, but was back east visiting my son in Boston and made a bunch of pizza. I used 2 of my tried and true recipes, and both were massive fails.

I too wondered if it was the humid weather, and also if somehow his gas oven cooked differently than my electric oven at home. ?

Anyway, I feel your pain!

[ECBG]

@house_cat 

Your pie crust may have been either too dry or too cold.

In Cali, everything was warmer and the air there effected things just like our air here.

If you still have the crust, try brushing a small amount of water on the surface, let it rest a minute and gently pat and roll the torn edges together.

On another note, our denim has just arrived as well as my most ever fav sweater from retail that is perfect for 3 seasons here and perfect for layering.

[Love my grandkids]

I spent my first 61 years in So. Cal. and yes the weather does affect your pie crust.

I never could make a decent one so I always bought the refrigerated ones and got no complaints.

[RedTop]

Humidity and elevation make a difference.   

@SouthernBee 

If you add a heaping teaspoon of cornstarch to any fudge recipe, you will never have soft fudge again.   

[SouthernBee]

@RedTop :Thank you . Will add this to my recipe book for future use.

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@RedTop wrote:

Humidity and elevation make a difference.   

@SouthernBee 

If you add a heaping teaspoon of cornstarch to any fudge recipe, you will never have soft fudge again.   

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[Shem]

Hi!!!!  Culinary Arts teacher here!!!  Just a hint or 2 that might help with your piecrust.  When you refrigerate  the pie pasrty form into a disk instead of a ball. This will help it chill evenly. .  When cold, do not roll out but instead use your rolling oin and gently walk it over the crust 5 or 6 times to prevent cracking.  Hope this helps!!!

[house_cat]

Thanks, everyone!

@Shem   So, you are an actual 🥧 chiatrist!

I do always make disks and it was thoroughly chilled. The dough was definitely not too dry, if anything it was wetter than usual.  I may have attacked it too agressively with the roller when I started, because I was hurrying. I will be more gentle next time, as you described.  It's puzzling because I've been using this recipe for years and had considered it to be foolproof. I guess this fool proved herself wrong, lol. 

In any case, I pretty much threw the rest of the crust on top and baked it.  I'm sure it will taste yummy and DH and I will enjoy it, but I'm glad I didn't make it for guests.

[ECBG]

@house_cat 

The pie looks delicious!  If you had guests, you could have added a little bit of ice cream, or if apple, a sprinkling of cheese.