Sheryl Rosen > wrote in
:
> in article , Wayne Boatwright at
> wrote on 11/24/04 9:40 PM:
>
>>> I guess there is nothing I can do now, but I am really ****ed off and
>>> had to vent.
>>
>> Sheryl, I'm so sorry this happened to you. When you pre-baked the
>> pastry, did you by any chance prick it before baking? I don't recall
>> what Bob said, and I don't think I made a point of it, but unlike
>> pre-baking for a finished filling you're just going to pour in, a crust
>> that will be baked a second time with a filling in it should not be
>> pricked for the first baking.
>>
>> If you didn't prick it first, then I'm clueless as to what caused the
>> problem. I have never had it happen under the same circumstances.
>>
>> --
>> Wayne in Phoenix
>
> No.
>
> I didn't prick the crust. I weighted it down under a layer of foil and
> about a pound of rice (I really filled that pie crust with rice!)
>
> I was so proud of how the crust puffed up a bit, because I really did
> this the old-fashioned way, I didn't use the food processor, I used a
> fork and really cut the shortening in by hand! I even followed a tip
> from one of the cooking shows (Joanne Weir, maybe)? of freezing the
> butter and using a box grater to achieve good flakiness.
>
> I tried so hard to get this one right.
> I'm so annoyed.
Sounds like you did it exactly right. I'm as puzzled as you are, and I'd
be ****ed too!
--
Wayne in Phoenix
*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.