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Pie-tastrophy

Hmm

That did not work out at all.

The picture above may look pretty innocuous, but this ended up being a true pie wreck.

I made some pretty basic rookie baking mistakes that resulted in a bipolar pie with an unappealing texture.

Here’s what I did wrong:

  1. After I put the pie dough into the dish, I didn’t prick the bottom and sides with a fork.  This resulted in my pie crust seriously shrinking.
  2. With all my wadding up and re-rolling, the pie crust was not as tender as it should have been
  3. The pie recipe called for adding melted chocolate into an egg and buttermilk mixture.  The number one rule of baking is to have all your ingredients at around the same temperature.  I did not bring the eggs and buttermilk to room temperature before adding the warm chocolate.  This caused the chocolate to seize and harden resulting in layers where the chocolate and buttermilk custard had separated.

It was so incredibly dense that it was difficult to cut into.  And so rich that it was difficult to eat.

My coworkers all put on a good face, though, and claimed that it tasted good.  Bless their hearts.

I was certainly not happy with it.  But, knowing the mistakes I made, I definitely want to give it another go and see if it turns out better.

If at first you don’t succeed, eat it anyway and then try again!

One Comment

  1. Sinclair says:

    OK. It was kind of bad. But it was still chocolatey and sugary and the pie crust was not a total loss. Also, it was served in a lovely pie dish. I mean, A for effort, lady. I’ve had worse. That lemon meringue was a little full of itself.

    Rome wasn’t built in a day. Besides, you invented a new word, pietastrophe, which in itself is worth wrecking a pie. I am glad to taste your next attempt my foodie friend.

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