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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.
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