This year’s blind baked pie crust mishap was the complete opposite of last year’s overbaked experience.
Similar to last year, I thought I had almost made it to the end of the year without any major kitchen moments until this pumpkin pie. I hadn’t made one in years and rolled the bottom crust wayyyy too thick so it ended up being a quarter inch of soggy pastry. Luckily, the filling was delicious and I had extra so I was able to make a perfectly baked pumpkin pie. Sometimes to prevent one extreme from happening, I go to the other extreme.
It was still edible and I ate it, of course, but it was a reminder that there is a threshold of how thick a pie crust can be before it won’t be baked through properly.Read More