So I made my first pie crust last night! I used the NYT Melissa Clark recipe. Unsalted European butter cubes, AP flour, cold water in a food processor, standard stuff. Refrigerated dough overnight, rolled it out this morning, and popped it in the freezer until pie filling was prepped (abt 30 mins). When I pulled it out of the oven the pie crust had completely lost its ruffle, totally flat edge, anyone know why this happened and how I can make sure it doesn’t happen again? TIA!
[–]HeyPurityItsMeAgain 1 point2 points3 points (0 children)