Pie crust: Smitten Kitchen's Pie Crust 102
Final product:
Likes: The crust seemed flakier than previous attempts and was really tasty. The recipe makes plenty of dough for a two crust pie.
Dislikes: It stuck to the pan like that bubbly Gorilla Glue.
Firstly, because I am a champion at following directions, I made the dough way too wet. Really sticky. Even after my two not-really-equally-sized dough disks were in the fridge for nearly two hours, it was still soft from all of the extra water. On the plus side, I managed to keep the butter pieces nice and cold. I rolled the dough out between two sheets of parchment and had to scrape it off with a metal spatula. So I should probably pay attention to how much water I add in the future.
I also used the food processor instead of the pastry blender, despite the suggestion on Smitten Kitchen. I think I might have more control over the size of the butter pieces if I do it the correct way.
Overall, the pie was very tasty, despite my lack of pastry skills. I think I'll try the Pie Crust 102 again for the next one.
