# Help! Can this pie crust be fixed? **URL:** \ **Category:** Cafe Society\ **Created:** [June 12, 2005, 9:28pm UTC](https://boards.straightdope.com/t/help-can-this-pie-crust-be-fixed/308006 "2005-06-12T21:28:26Z")\ **Posts on this page:** 8\ **Page:** 1
**Author:** ![UrbanChic](https://avatars.discourse-cdn.com/v4/letter/u/9dc877/32.png) [@UrbanChic](https://boards.straightdope.com/u/UrbanChic)\ **Post date:** [June 12, 2005, 9:28pm UTC](https://boards.straightdope.com/t/help-can-this-pie-crust-be-fixed/308006/1 "2005-06-12T21:28:26Z")
I’m making a banana tart for dessert tonight. Usually, when I make flaky pastry dough, I use half butter, half shortening. I use the food processor on pulse to cut in the butter and cut in the shortening by hand using a pastry blender. Today, however, I had the bright idea of cutting in both fats using the food processor. I guess I over did it because now I’ve got this somewhat-pasty mass on my hands instead of a flour/fat mixture that resembles course crumbs. I already drizzed a little ice water over it and gently mixed it in. I scraped the mess onto plastic wrap, gave it a few pats and put it in the 'fridge. Can this mess be saved? Should I start over again? What can I expect if I use the crust I’ve already made? Bah! ---
**Author:** ![Bill\_Door](https://avatars.discourse-cdn.com/v4/letter/b/50afbb/32.png) [@Bill\_Door](https://boards.straightdope.com/u/Bill_Door)\ **Post date:** [June 12, 2005, 9:50pm UTC](https://boards.straightdope.com/t/help-can-this-pie-crust-be-fixed/308006/2 "2005-06-12T21:50:16Z")
The flakiness of a pie crust depends on there being pockets of solid shortening in the crust. When baked these solid shortening pockets form the voids and layers in a crust. It sounds like you have liquified the shortening. You’re not bringing it back. On the other hand, mmm, banana tart. If the crust is inedible, eat the rest. ---
**Author:** ![UrbanChic](https://avatars.discourse-cdn.com/v4/letter/u/9dc877/32.png) [@UrbanChic](https://boards.straightdope.com/u/UrbanChic)\ **Post date:** [June 12, 2005, 10:03pm UTC](https://boards.straightdope.com/t/help-can-this-pie-crust-be-fixed/308006/3 "2005-06-12T22:03:48Z")
Thank you for the reply. So what should I expect? ---
**Author:** ![MsRobyn](https://avatars.discourse-cdn.com/v4/letter/m/90ced4/32.png) [@MsRobyn](https://boards.straightdope.com/u/MsRobyn)\ **Post date:** [June 12, 2005, 10:28pm UTC](https://boards.straightdope.com/t/help-can-this-pie-crust-be-fixed/308006/4 "2005-06-12T22:28:47Z")
My suggestion, since I’ve never been able to make pie crust, is to throw it out and use the Pillsbury’s ready-made boxed crusts. Just as good, with none of the grief. :DE Robin ---
**Author:** ![Bill\_Door](https://avatars.discourse-cdn.com/v4/letter/b/50afbb/32.png) [@Bill\_Door](https://boards.straightdope.com/u/Bill_Door)\ **Post date:** [June 12, 2005, 10:42pm UTC](https://boards.straightdope.com/t/help-can-this-pie-crust-be-fixed/308006/5 "2005-06-12T22:42:17Z")
The texture will be inferior, and the crust will be tough, as if you had overworked the crust. When I make crust I roll it out on a chilled board to ensure the shortening stays solid, and make a slightly larger amount of dough than required, so I don’t have to over roll the crust. ---
**Author:** ![UrbanChic](https://avatars.discourse-cdn.com/v4/letter/u/9dc877/32.png) [@UrbanChic](https://boards.straightdope.com/u/UrbanChic)\ **Post date:** [June 12, 2005, 10:52pm UTC](https://boards.straightdope.com/t/help-can-this-pie-crust-be-fixed/308006/6 "2005-06-12T22:52:54Z")
Ah. Thanks. I’ve been making pie crusts for eons and I’ve _never_ flubbed one up before. Until recently, I’ve almost always made all-butter crusts, though. I, too, roll it out on a chilled surface. Well, at least the grilled-vegetable lasagna turned out flawless. Hopefully, the kids won’t mind a tougher crust. As to the store-bought suggestion, I think Pillsbury crusts are all shortening. I like butter in my pie crusts. Plus, I’d rather make my own. ---
**Author:** ![UrbanChic](https://avatars.discourse-cdn.com/v4/letter/u/9dc877/32.png) [@UrbanChic](https://boards.straightdope.com/u/UrbanChic)\ **Post date:** [June 12, 2005, 11:17pm UTC](https://boards.straightdope.com/t/help-can-this-pie-crust-be-fixed/308006/7 "2005-06-12T23:17:37Z")
Apparently, I should flub up tart crust more often. That was wonderful! The crust was flaky and pretty darn light. The kids loved it. _My_ only criticism is the filling wasn’t sweet enough. No one else complained, though, but my husband hasn’t tasted yet… ---
**Author:** ![Duke\_of\_Rat](https://avatars.discourse-cdn.com/v4/letter/d/ad7895/32.png) [@Duke\_of\_Rat](https://boards.straightdope.com/u/Duke_of_Rat)\ **Post date:** [June 13, 2005, 1:25am UTC](https://boards.straightdope.com/t/help-can-this-pie-crust-be-fixed/308006/8 "2005-06-13T01:25:35Z")
Glad it turned out. I like butter flavored Crisco, frozen, and grated on a coarse cheese grater.