do you poke pie crust bottom

To “dock” a pastry means to prick a pie crust with a fork before baking. This technique is a simple way to poke holes in the pastry dough. This allows the steam to escape so that the pie crust doesnt puff up in the oven. Usually, this technique is used when blind baking a pie crust before filling.

You can “dock” a pastry by pricking it with a fork or using a tool specifically made for this task. Unless you bake pies every day, a fork will be just fine. If you dont want to use a fork to crimp the edge, you can use your hands to pinch or flute the edge of the crust with your thumb and index finger. Those baking on the regular, however, should look into docking tools you can buy that will dock a crust before you put it in the pie pan.

Poking holes allows steam to escape If you’ve ever forgotten to poke the bottom of the crust, you may have noticed that your pie came out looking uneven. The reason for this, as The Spruce Eats explains, is that unless you create a place for the steam to escape, it’ll get trapped within the dough.

How to Dock a Pie Crust

You might hear a pastry chef tell their assistant to “dock the pie crust” before baking it so that it will lay flat and not puff up. The holes made by the fork or docking tool will fill up when the pastry bakes, so you dont have to worry about the filling leaking through the crust to the pie pan below. Be sure not to make the holes too big, as they should be large enough to vent the steam from the pie, but not so big that the holes tear the pastry apart.

Dock your pie dough in two simple steps:

• Roll out your pie dough. After youve rolled out the dough, you can prick holes into it so that the steam escapes while its baking. Otherwise, you will have lots of bubbles and pockets in your crust which will create an unbalanced surface for your choice of filling.
• Press the dough into the pan. Once its ready, shape the edge by pricking it around with a fork, including the sides. You can also change up this method by using pie weights, which serves the same purpose.

Bubbles Aren’t the Worst Thing

Docking is helpful for tart crusts, crackers, pizza, flatbreads, and more. Without docking, its true that cracks in the dough can lead to leaks, and leaks can create a messy end-product and a hazard in the kitchen. Other times, however, it just creates some bubbles in the dough. Some culinary experts, like chef Mark Bello of Pizza a Casa Pizza School in NYC, believe that “bubbles are extra points.” A toasted bubble doesnt have to be a bad thing—it can create character, expansion, and a perfectly edible bite.

A Guide to Preventing and Fixing an Underbaked or Soggy Pie Crust!

FAQ

Should I poke holes in bottom of pie crust?

Should you poke pie crust before baking?

How do you keep pie crust from sticking to the bottom?

How do you poke holes in pie crust?

Poking holes in pie crust is a simple process, but there are a few tips to keep in mind to ensure the best results. Here are some of our favorites: Use a fork: A fork is the classic tool for poking holes in pie crust. Simply press the prongs of the fork into the crust at regular intervals.

Why do you poke holes in pie crust?

By poking holes, you allow the heat to reach the bottom of the crust, preventing it from becoming soggy or under-baked. And no one likes a soggy bottom. When to Poke Holes in Pie Crust?

Should you poke holes in pie crust before baking?

Generally, it’s best to poke holes in pie crust just before you put it in the oven. This way, you’ll ensure that the holes remain open during baking and that the steam can escape freely. And as my great grandpa used to say, where ye be, let ye wind be free!

How do you prick a pie crust?

After pressing it in and shaping the edge, prick it all over with a fork. Don’t forget the sides! Do this whenever you need to fully or partially bake the crust before adding the filling. Docking the crust serves the same purpose as using pie weights, and the two methods can be used interchangeably.