Forgot to chill my pie dough before baking and it was a total mess

I was making a double crust apple pie for a bake sale last Saturday and got in a rush. Threw the dough together, rolled it out warm, and plopped it right in the pan without sticking it in the fridge first. The bottom crust turned into a soggy brick and the top slid right off the filling when I cut it. Whole thing looked like a landslide on a plate. My buddy who runs the sale said it still tasted fine but I was so embarrassed I bought one from the bakery next door for $15 to replace it. Has anyone else ruined a pie crust by skipping the chill time? How do you force yourself to slow down when you're in a hurry?

3 comments

3 Comments

daniel4741mo ago

Bought one from the bakery next door for $15 to replace it" man that's brutal, I would've just owned the disaster and let them eat the landslide pie. Tbh I've done the warm dough thing too and the crust just turns into a floppy mess, no amount of good taste can fix that texture. I feel your pain though, sometimes you just gotta accept the L and move on.

rileyb611mo ago

My sister once forgot the sugar in her shortbread cookies and brought them to a family reunion. Everyone was just politely chewing these bland little hockey pucks trying not to make eye contact. Your story reminds me of that disaster but at least yours had flavor.

norab2124d ago

Three years ago I tried to bake a salted caramel chocolate tart for my friend's party and the crust came out so soggy it was basically soup... I still brought it and people ate it with spoons like it was pudding. Your crust thing made me realize I was being too hard on myself back then, at least mine wasn't a total slurry like yours turned into. I used to think you could always fix pastry issues with more oven time but your story proved me wrong, sometimes it's just dead on arrival. Honestly hearing your tale makes me feel a lot better about my own baking fails, misery loves company I guess.