My pie crust does not look right . I put in one and one half cups of butter instead of one and one half sticks. I’ve already added the liquid. Can it be saved?

  • Welcome to Seasoned Advice! Some questions to help you with your question: (1) what size is a "stick" of butter in your part of the world? Is this a US "stick"? (2) if you added it by the cup, does that mean you melted it first? (3) how much pie crust are you making? – FuzzyChef Nov 23 '18 at 20:13
  • The traditional stick of butter is eight ounces. I put in six 4 ounce sticks (half sticks ) which is a relatively new product which confused me. – Robyn Brumbelow Nov 23 '18 at 21:47
  • Robyn: just so you know, a "stick" or "block" of butter can be different sizes in different parts of the world. Just in case you use a foreign cookbook. – FuzzyChef Nov 25 '18 at 3:13

Six eight ounce sticks is enough butter for four regular crusts. I'd add 3X all the other ingredients, mix, press into shape, divide into 4 pieces, freeze 3 of them, and make a pie with the remaining crust. After sitting at least a day, and perhaps freeze/thawing, you probably won't get the best crusts, but they should be usable.

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    er, in the comments the OP mentioned it was six 4-ounce sticks added - so enough for two crusts would make sense. – Megha Nov 25 '18 at 23:04
  • @Megha You're right. I've never seen 4oz. sticks. – Wayfaring Stranger Nov 26 '18 at 0:55
  • They aren't too exotic, just regular sticks, cut in half lengthwise, and separately wrapped. I guess it's more convenient for some, to have it neatly pre-portioned, though I don't know why they bother - I certainly don't care enough to pick one over the other – Megha Nov 26 '18 at 1:05
  • The one pound blocks, which i have seen, are hard to work with in family scale cooking. – Wayfaring Stranger Nov 30 '18 at 18:55
  • Yeah, I can guess - I've used the two pound rolls for some specific cooking, it's rather difficult to portion... if I wasn't prone to hand-waving amounts (assorted half-of-that and quarter-of-remainder) it would have driven me nuts, and that at least was for a specific occasion, not regular cooking – Megha Dec 1 '18 at 4:58

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