I have been working on improving my pie crust technique and it's paying off -- sort of.
Last week I made a sweet potato pie. After fitting the (all butter) crust into the pie pan, I rolled the scraps out and baked them with cinnamon & sugar. They baked up great -- super-flaky and light.
I par-baked (blind) the refrigerated crust before adding the filling, and it turned out somewhat soggy and certainly hard to locate and unremarkable on the bottom, with the fluted edge dry and nearly hard. A huge disappointment. I though par-baking would eliminate the sog factor.
I recently made a double crusted apple pie, whose crust wasn't bad, but seemed too thin to me. I wanted more crust.
What am I doing wrong? I truly adore pies, but this whole experience is making me want to make tarts instead. All suggestions welcome.
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