imported_Amber
New member
I am making apple pie. I used the same crust recipe I always do: 3/4 c shortening, 1/3 c boiling water (mix) then add 2c flour and 1tsp salt mixture to liquid; mix and roll... I usually cook it for 10 @ 400 then reduce it to 350 for 40 minutes. The insides are bubbly, so I know they are finished, but the crust is still as soft as when I put it in. What went wrong? What should I do now?