Butter crust pastry HELP

[Anonymous No.13286128]

Okay, so IF I blind bake the pastry, it looks and feels undone, and IF I don't, it becomes overly crispy.

What on earth am I doing wrong?

I put some aluminium foil and cover it with beans like all instructions say to do.

I'm following Chef John's recipe:

Ingredients for about 1 pound pie dough (enough for 1 large pie or 4 turnovers):
2 cups flour (measure carefully, do not pack!)
1/2 cup unsalted butter (4 oz)
1 tbsp sugar
1 tsp salt
6 tbsp ice water

I'm honestly tired of this.

[Anonymous No.13286142]

>>13286128
>what am i doing wrong
baking with guesstimation measurements

[Anonymous No.13286145]

>>13286142
I'm following the recipe and measure everything with stone-age cups and everything!

[Anonymous No.13286158]

>>13286145
id help you but you’re trying to supplement your insecurity with reddit humor

[Anonymous No.13286621]

>What on earth am I doing wrong?
>I'm following Chef John's recipe:

[Anonymous No.13287663]

>>13286621
kek

[Anonymous No.13288867]

>>13286158
where's the reddit humor?

[Anonymous No.13288974]

>>13286128
Just guessing because I don't think I've made anything that called for blind baking in decades, but sounds like you could just have the oven too hot when blind baking.

[Anonymous No.13290240]

OP here.

I'm gonna have to buy tons of butter and try to develop my own recipe with weight measurements instead of volumetric ones, I guess. I HAVE TO get this pastry right and understand how it works.

All the same, my experience up to now has shown me that when you blind bake a pie, it steams and gets soggy because of the weight on top.

[Anonymous No.13290287]

>>13290240
Not an expert by any means, but my wife bought baking stones/pie weights/whatever the fuck they’re called, basically they’re skittles made of stone. They conduct heat much better than beans and they make excellent pie crusts. This is just what I have observed as a bystander watching my wife bake shitty stuff to now where she’s almost pro-tier.

[Anonymous No.13290327]

>>13290287
That makes sense. I’m gonna look into these weights, but I may experiment with putting some oven-safe pan on top and see what happens. Thank you.

[Anonymous No.13290375]

>>13290287
To be fair, in all honesty, calling your wife “pro-tier” is always an exaggeration.

At best most women are average. Above average occurs for few women, in any field, and if they are able to achieve above average in one way, they typically fail in every other.

[Anonymous No.13290813]

>>13290287
>bought baking stones/pie weights/whatever
just use coins

[Anonymous No.13291059]

it's not too late to follow the one true e-chef, anon...