Why did butter melt out of my pie crust?

[Anonymous]

Anonymous wrote:

Anonymous wrote:I’ve had some butter melt out before, but this time butter pooled on top of the pie crust and dripped down onto the bottom of the oven.

I kept it cold, the butter was the size of peas before adding the water, etc. It has been a while since I made a pie but I’ve never had a disaster like this before, and I don’t think I did anything different.

you didn't fully mixed in?

DP, I never mix it in fully. It turns out best when still in pea sized chunks like my grandmother did.

[Anonymous]

Anonymous wrote:Butter should be at room temperature when making the dough and fully mixed with the flour and water.

Pp who wrote this. I just want to clarify that I put the dough in the fridge over night and then roll it out right before using.
I've never had any issues doing this way and have even gotten compliments on my nice flaky crusts.
There is more than 1 way of cooking and baking.

[Anonymous]

Anonymous wrote:

Anonymous wrote:Butter should be at room temperature when making the dough and fully mixed with the flour and water.

Pp who wrote this. I just want to clarify that I put the dough in the fridge over night and then roll it out right before using.
I've never had any issues doing this way and have even gotten compliments on my nice flaky crusts.
There is more than 1 way of cooking and baking.

NP. Oddly, that tone didn't come across in your "should."

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Butter should be at room temperature when making the dough and fully mixed with the flour and water.

Pp who wrote this. I just want to clarify that I put the dough in the fridge over night and then roll it out right before using.
I've never had any issues doing this way and have even gotten compliments on my nice flaky crusts.
There is more than 1 way of cooking and baking.

NP. Oddly, that tone didn't come across in your "should."

I apologize.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Butter should be at room temperature when making the dough and fully mixed with the flour and water.

Pp who wrote this. I just want to clarify that I put the dough in the fridge over night and then roll it out right before using.
I've never had any issues doing this way and have even gotten compliments on my nice flaky crusts.
There is more than 1 way of cooking and baking.

NP. Oddly, that tone didn't come across in your "should."

I apologize.

I apologize for being cranky in return.

May the rest of the day exceed both our expectations.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Butter should be at room temperature when making the dough and fully mixed with the flour and water.

Pp who wrote this. I just want to clarify that I put the dough in the fridge over night and then roll it out right before using.
I've never had any issues doing this way and have even gotten compliments on my nice flaky crusts.
There is more than 1 way of cooking and baking.

NP. Oddly, that tone didn't come across in your "should."

I apologize.

I apologize for being cranky in return.

May the rest of the day exceed both our expectations.

Thanks and happy baking to everyone!

[Anonymous]

Anonymous wrote:

Anonymous wrote:My guess is you used too much butter. But I’d be more concerned about the texture than the butter melting. How was it? What was the temperature?

I make crusts that have big chunks of butter sometimes - it makes the crust really flakey.

Yeah I use a smitten kitchen recipe and I like the chunks of butter. The crust was, predictably, tough. I baked it at 375. I thought I measured carefully but I was in a rush. And I was in a bad mood. So yeah, I wouldn't be surprised if it was too much butter.

Your bad mood made the pie fail You must bake with love! hope you feel better.

[Anonymous]

Anonymous wrote:

Anonymous wrote:Butter should be at room temperature when making the dough and fully mixed with the flour and water.

Pp who wrote this. I just want to clarify that I put the dough in the fridge over night and then roll it out right before using.
I've never had any issues doing this way and have even gotten compliments on my nice flaky crusts.
There is more than 1 way of cooking and baking.

Ooh that sounds like an interesting hack! As long as you chill the dough, I can see this working.

I’m pretty lazy these days so I just use the food processor and chilled butter, process it to be “sandy.”

[Anonymous]

Chill everything, all the time. It's not overkill to chill the butter, flour, water, and equipment before starting. Chill the formed pie crust before it goes in the oven. Also, baking it on a sheet pan will contain any unfortunate leaks.

https://www.seriouseats.com/easy-pie-dough-crust-bravetart-food-lab

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:My guess is you used too much butter. But I’d be more concerned about the texture than the butter melting. How was it? What was the temperature?

I make crusts that have big chunks of butter sometimes - it makes the crust really flakey.

Yeah I use a smitten kitchen recipe and I like the chunks of butter. The crust was, predictably, tough. I baked it at 375. I thought I measured carefully but I was in a rush. And I was in a bad mood. So yeah, I wouldn't be surprised if it was too much butter.

Your bad mood made the pie fail You must bake with love! hope you feel better.

OP here and I 100% believe this! I am feeling better now, though, thank you! Now I have to decide if I'm going to take this tough-crusted pie to my kid's school for the teachers.

[Anonymous]

Anonymous wrote:

Anonymous wrote:I’ve had some butter melt out before, but this time butter pooled on top of the pie crust and dripped down onto the bottom of the oven.

I kept it cold, the butter was the size of peas before adding the water, etc. It has been a while since I made a pie but I’ve never had a disaster like this before, and I don’t think I did anything different.

you didn't fully mixed in?

You don't know what you're talking about. Size of peas is fine. Big blobs of butter are fine.

Op you should have refrigerated your pie crust for 1/2 hour before baking. I still see butter pooling when I blind bake my crust with parchment paper and pie weights. The crust is still delicious.

[Anonymous]

Anonymous wrote:Chill everything, all the time. It's not overkill to chill the butter, flour, water, and equipment before starting. Chill the formed pie crust before it goes in the oven. Also, baking it on a sheet pan will contain any unfortunate leaks.

https://www.seriouseats.com/easy-pie-dough-crust-bravetart-food-lab

+1. Chill the pie crust once you’ve got it arranged in the pie plate. I’d also check to see if your oven runs runs cooler than the preheated temp.

[Anonymous]

Anonymous wrote:

Anonymous wrote:My guess is you used too much butter. But I’d be more concerned about the texture than the butter melting. How was it? What was the temperature?

I make crusts that have big chunks of butter sometimes - it makes the crust really flakey.

Yeah I use a smitten kitchen recipe and I like the chunks of butter. The crust was, predictably, tough. I baked it at 375. I thought I measured carefully but I was in a rush. And I was in a bad mood. So yeah, I wouldn't be surprised if it was too much butter.

If it was tough, you probably over worked it.

[Anonymous]

Anonymous wrote:Butter and crust should be ice cold before popping into oven

+1