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Baking, Again
I'm not sure if being able to completely screw up the recipe and still have the pie turn out fine is a sign that I'm good enough at baking to recover from doing stupid things or further evidence that baking is significantly more forgiving of screwups than commonly believed.
See, the reason I do not halve recipes is that I tend to forget halfway through that I'm halving them, especially when I do things like bribe R to keep me company while baking with the promise of pie and therefore get distracted by chatting. I didn't want to make two pies again, so I attempted halving the crust recipe. And this is how I wound up with a pie crust that has half the flour and the normal amount of everything else, which I did not realize until I was rolling it out and trying to figure out why the texture was weird.
I kept rolling it out and used it anyway, figuring it would probably still be fine, because this was also a deep-dish pie made with whole cranberries instead of chopped ones and more cranberries than the recipe actually called for, and no nuts, meaning that it was going to take way longer than the recipe suggested to cook all the way through. (I think the recipe would be optimistic even if I were doing this with a normal pie, honestly.) Plenty of time for the crust to bake. The pie's a bit gooey in the center, but it still tastes perfectly fine and it's got a pretty sugar crust on top. The crust itself is a bit more like shortbread and very rich, but also still tastes fine.
And I need to clean the floor of the oven later because by now I really should know better than to bake anything involving whole cranberries without putting a baking sheet under it, but that's unrelated.
See, the reason I do not halve recipes is that I tend to forget halfway through that I'm halving them, especially when I do things like bribe R to keep me company while baking with the promise of pie and therefore get distracted by chatting. I didn't want to make two pies again, so I attempted halving the crust recipe. And this is how I wound up with a pie crust that has half the flour and the normal amount of everything else, which I did not realize until I was rolling it out and trying to figure out why the texture was weird.
I kept rolling it out and used it anyway, figuring it would probably still be fine, because this was also a deep-dish pie made with whole cranberries instead of chopped ones and more cranberries than the recipe actually called for, and no nuts, meaning that it was going to take way longer than the recipe suggested to cook all the way through. (I think the recipe would be optimistic even if I were doing this with a normal pie, honestly.) Plenty of time for the crust to bake. The pie's a bit gooey in the center, but it still tastes perfectly fine and it's got a pretty sugar crust on top. The crust itself is a bit more like shortbread and very rich, but also still tastes fine.
And I need to clean the floor of the oven later because by now I really should know better than to bake anything involving whole cranberries without putting a baking sheet under it, but that's unrelated.