Saturday, September 21, 2013

Kitchen Fails: What happened to my pies?

So I'm usually pretty good at pies. They're one of the things that my dad makes, so I've taken part in lots of pie endeavours, and I usually keep them pretty simple. I make the dough recipe that's on the Tenderflake box because it is awesome and super simple (if you're in the states and can't find any Tenderflake, then I don't know what to tell you because none of the pie crust recipes seem to work without that lovely pastry lard. Australia, your pastry lard is kept with the butter) .

Anyway, usually my pies go easy peasy awesome (we've even been recreating Australian Meat Pies here at Home Base Canada, but that's another story). But the other day I got some Saskatoon berries and some currants and decided that I would just make pies with those and that it would be fine.

Guys, it was not actually fine.

First off, I somehow screwed up the dough. This was pretty much just the situation of me making the dough too dry and then FOR SOME REASON refusing to add more water, even though I knew it was too dry. Being stubborn is usually one of my strengths, but sometimes it means I refuse to add more water to dough that I know needs it. So yes, there was that to start, which meant that the dough was already giving me a bit of a headache.

Now, I figured that currants were not going to be the same as blueberries or raspberries, which is what I usually work with. So I looked them up on the internet. I knew they weren't as sweet, so I wanted to make sure I didn't screw it up.

The internet recipe said to cover the berries with sugar before plopping them into the pastry shells, so that's what I did. Usually I just pour the sugar over the berries once I've measured them into the pastrified pie pan, but whatever. This was a new recipe and I didn't want my pies to be too tart.

Then I topped off the pies and popped them into the oven.

Then I cleaned my bowls. And realized that ALL OF MY SUGAR had stuck to the sides of my white bowl, because the berries had been freshly cleaned and all damp. Yep, all of that sugar, not in the pies.

And yes, if you were wondering, currants are WAY tarter than blueberries. All I can say is, thank god for ice cream.

1 comment:

  1. The ability to recover from failure is the true mark of a good cook. For us yesterday it was "thank god for plain gelatine" ;)