My pie pastry is too soft that I can't pick it up to put in pan after rolling it. The softness/pliable is like the butter/shortening too warm needs to be refrigerated. I tried refrigerating it overnight (this delayed the completion of my pie) but next day it was still too soft and I am still unable to put into pan. I ended up pressing it into the pan, making it less flaky but at that point was reaching I give up point.
Should I add more flour but isn't sticky? Or more cold water but won't that make it more soft and overly pliable?
I want to try again to make pie crust but want to figure out what I can do to fix it. Note: This pie crust comes from Joy of Cooking and uses shortening and butter.
I followed the recipe so here is the recipe. It's from Joy of cooking. I've never tried this recipe. I made pie with all butter crust and it worked well so thought I'd tried the more traditional one with shortening and it was very soft.
2.5 c all purpose flour
1/2 tsp salt
1 tsp sugar
3/4 c cold lard (155g) or vegetable shortening (145g)
3tbsp or 45g butter
Used food processor to blend the added
6 tbsp ice water mixed with 1 tbsp vinegar.
I put in fridge for 30min then tried to roll out but was too soft. Put it overnight, hoping would be better but still top soft.
One thing is that with all ingredients, I used cups except butter since 3 tbsp is hard for me to figure out amount and so I weighed that bit.
As I type this out, I notice the lard and vegetable shortening weights are different. I just used 3/4 cup vegetable shortening. Could that be the reason?