I made a chess pie and it didn't turn out like I wanted. I followed the recipe exactly as I'd never made the recipe before. It tastes ok if a little sweet but after all, that is chess pie. The undercrust was soggy and I don't think the filling set well. I cooked it for the recommended time and even added some time since I had to open the oven to put foil around the edges. Started at 400* then reduced to 325* x45" more. This recipe called for heavy cream which I didn't see the point of but I put it in anyway as I wanted to follow the recipe to the letter. It also called for 5 eggs. So......what went wrong here?

from my notes -

If your pastry is pale in color - it may have been baked in a shiny pan or it is underbaked.


If your pastry looks smooth - it was handled too much.


If your bottom crust is soggy - it may have been baked in a shiny pan or your oven temperature was too low.


If our pastry is tough - too much water, too much flour or the pastry was mixed and handled too much.


If your pastry is too tender and falls apart - too little water or too much shortening.


If your pastry is dry and mealy, not flaky - your shortening was cut too finely or too little water.


I tell everyone to invest in an oven thermometer to make sure they are baking at the proper temperatures - it is so important - ovens need to be calibrated from time to time and that is the only way you will find out

Thank you, Mama.....I guess the temp was too low. The pan isn't shiny. I used a pan that I inherited from my over 90 yr old aunt. It is one of those old old (probably > 60-70 yrs) dull gun-metal colored 'tins'. I'm sure it's not tin but if it's aluminum, it was made from a now unused process. Come to think of it, what were these things made of? steel? Anyone have any idea?

Well, I kinda got off of main topic here but, anyway, the pie wasn't a total disaster. Just wasn't perfect and I'm a perfectionist.

Happy New Year to everyone!!! Tomorrow is "Twelfth Night" so that means the end of the holiday season. Thank goodness.