Home Cooking

Pie Crust Problem

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Pie Crust Problem

5 and Dime Eater | Mar 11, 2009 09:51 AM

Did I mention that this is my first crust ever? Using the Tartine cookbook all-butter flaky pie crust has left me confused and worried. The dough came out of the food processor very sticky and seemingly over worked. I see no butter bits in the dough and it's very hard in the fridge right now after being left overnight.

Should I start over?
Did I over blend and really need to go easy on that pulse button?

Please help Chowhound, you are my only hope!

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