Tonight I made chicken pot pies, and for the crusts I followed a recipe that I've used several times with happy results. However, tonight's pie crusts (though they looked quite pretty with golden edges) are almost inedible. The crusts are almost powdery, and when I squish the powder between my fingers it turns into a slimy substance that very much resembles pie crust dough. The crust tastes kind of like shortening, and it leaves a disgusting film on the room of my mouth that's difficult to remove. (The same film is left on my fingers when I squish the crust between my fingers, and it's only removed with soap.) When I put plastic wrap over the pies, bits of the the crust stuck to the plastic, leaving greasy, lumpy smears at any point of contact. Also, I know the problem is not that the crust is undercooked because the golden brown parts behave just like the lighter parts of the pie.
I used four cups of flour, two cups of Crisco shortening, salt, baking powder, lemon juice, an egg, and a little bit of water, everything as I normally do, so I'm at a loss as to what happened tonight. I didn't use any cold ingredients, which is only slightly different than what I normally do--usually at least the egg is cold.
My fiance *loves* this pie crust recipe so I doubt I'll ever use another, even though I know that there are many *technically* superior recipes out there. I just want to know what may have happened to make it awful so that I don't make any more crusts like these.