Monday, July 7, 2008

TWD Double Crusted Blueberry Pie

First, Amy of South in Your Mouth picked this weeks TWD.
Amy, I LOVE blueberries and so does hubby! The flavor of the pie is phenomenal! Now, with that said. . .I am asking for help from my fellow TWD bloggers =. If you scan down to the last pie picture, you will see that my pie crust literally melted away in the oven. I know I am tired from cooking so much over the 4th BUT I went over the pie crust recipe again and what the heck did I do wrong?

First, I used butter that was NOT frozen. I did put the butter in the freezer for 20 minutes. The shortening WAS frozen. Also, after making the pie crusts, I put them back into the refrigerator until I was done mixing together the ingredients for the blueberry filling.

Finally, after assembling the pie, I did NOT put the pie in the refrigerator for 1/2 hour like Dorie suggested. With all the above information, Could someone maybe see where I went wrong? The pie flavor is awesome and I want to make this specific blueberry pie recipe again. . .this time when I am not tired but any input would REALLY be appreciated =D.


The recipe chosen included a pie crust called Good for Almost Everything Pie Dough found in Dorie Greenspan's Baking From My Home to Yours, on pages 442-443.

Here, I have pulsed the butter and shortening with the dry mixture.



The Double-Crusted Blueberry Pie is found on pages 361-363.
The blueberries have been picked through and are happily waiting for the addition of sugar, flour, and lemon.


Blueberries are waiting to be gently tossed to mix all ingredients together.



The top pie crust has been added and ready for a little trim.




After fluting the edges, I have made a few openings for steam to release.







My final pie. Ouch! The pie crust is literally on the oven floor. I need pie 101 help please?





14 comments:

kim said...

hmm, i wish i could help, but i have no idea what would cause it to do that... hopefully someone else will have more pie knowledge!!

Engineer Baker said...

I tend to use a different ratio of flour to fat, and have never had that problem. It might be that you need to have less overhang, because I found this to be a heavier crust than my standard recipe (which doesn't chill anything at all).

Sharon said...

Oh...someone else also had a melting pie, but I can't remember who....sorry. but it still taste good, right?

Susie Homemaker said...

not a pie expert - but i think this pie requires less overhang - itneeds a bit of a base. but I bet yours still tasted great!!

Kayte said...

I think Caitlin is right about the overhang...maybe not so much? Also, put the pie in the freezer for a half hour before cooking and that should firm it up...with this much butter, it is bound to be soft after you work it a little. I'm not an expert, these are just tips I have learned along the way. This was a fun post, the photos were great, and your pie did look like it was tasty and delicious! Keep baking!

Christine said...

I have no idea what went wrong! I bet it still tasted delicious!

Prudy said...

I lost a piece to the oven floor also. Fortunately, I got it quick and stuck it back on. This is a very high fat crust so it's pretty slippery!

Dolores said...

My best guess is the freezing and refrigeration steps. Getting the dough as cold as possible before putting it into the oven might keep this high fat crust from melting with the butter.

Nickki said...

I also lost a piece of crust when the pie was in the oven. I chilled the pie for an hour before baking, but my hangerhang was just like yours so it could've been that. Still, it is a great looking pie :)

StickyGooeyCreamyChewy said...

I'm sorry you had trouble with your crust. I'm not an experienced enough pie baker to tell you what went wrong. I still think your pie looks pretty, though. And, I'm sure it was delicious too!

Pamela said...

I had a slight melting issue, too. I would tend to agree with everyone else about the overhang. And the chilling definitely helped. Your fluting was great on the pie, sorry you lost it! Still, I know it was delicious. Great pictures, too.

Mevrouw Cupcake said...

I'm sure your pie was tasty, even though you had a spot of trouble when it baked up. I didn't chill my pie before baking either, because of lack of time, but I didn't have any problems.

The Queen of Quite a Lot said...

I love the little heart cut outs. I'm not sure what to tell you about the pie crust falling off though.

Jess said...

I'm also in the crust-meltage club. I blamed it on not doing the final 30-minute chilling, but who knows? I bet it tasted great, though.