Welcome back, folks, to this week's installment of Kitchen Stupidity! Today's guest, two-time winner of the Burnt Potholder Award: PQ, again, and her brand-new kitchen scale. Oh, she's so excited, 'cause weighing ingredients is so much more accurate than measuring them, especially when your kitchen only has a 1/2 cup measure so every time you need a cup of flour, you have to measure it twice.
Boy, I was going to be great, weighing out my perfect 10 oz of flour for my nice lattice-crust peach pie. Except that for some reason, I ever-so-carefully weighed out 16 oz of flour, yes, a full pound, which is more like 3 cups than the 2 cups I needed. But, natch, I was still imagining that I was dealing with 2 cups, so I blithely mixed in proportions of butter, salt, and ice water that were all wrong (as in, way too tiny.) This is when you should listen to the little voice of experience inside your head. The one saying, Why does this dough need so much extra water? Why is it sitting there like a lump of granite on the counter after chilling? Why is it so dense and heavy? Why did a mere 2 cups of flour (or so I thought) make so much dough?
Because I am an idiot. Of course, I did not have the wrong-measurement epiphany until the pie was in the oven. I could have whipped it out, scraped all the fruit and goo out into a bowl, scrapped the dough, and started again. But I didn't, and I'm just hoping that somehow, even not-buttery-enough crust will be redeemed by really good fruit (frog hollow, yippee) and LOTS of ice cream. Embarrassing, though...some pie queen I am.
The proportions, as they should have been:
10 oz flour (2 cups)
1 tbsp sugar
1/4 tsp salt
13 tb butter
5-6 tb ice water