Kitchen Tip Tuesdays: What to do with difficult pie crust
Sometimes my thoughtless hurrying gets me into trouble! A couple weeks ago I was making blackberry pie for Eliyahu's 7th birthday. (He had requested pie instead of cake.) My Foolproof Pie Crust recipe calls for shortening, which I don't keep on hand, and so in recent years I'd been just using butter instead. But, an all-butter pie crust wasn't turning out as perfectly, so I decided to use coconut oil instead of the shortening called for in the recipe.
At first the dough was too soft, so I put it in the fridge... and got busy making dinner. Three hours later, it was rock-hard.
It ended up being tricky to work with and made only an okay crust. (Tip: Since I was using coconut oil in place of salted butter, I added extra salt to the crust. We can really tell a difference when a substitution is made for butter and additional salt isn't used.)
I had an audience while I was rolling out the pie dough and lining the pans. I suppose that's an indication of how rarely I attempt anything as time-consuming as a "real" pie these days.
I was able to "wow" my audience when I took my difficult-to-work-with pie dough and instead of making a flat top for the pies, I made a lattice top with strips of dough. Tip: When you have pie dough that isn't cooperating, a lattice top can save the day!
Eliyahu had a marvelous birthday and the blackberry pie was so delicious that Ruth said it's what she wants instead of cake this week for her birthday, too. :)
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