Pie crust can be a tricky thing to master but the results are worth the practice. Here are five common pie crust problems and how to avoid them.
If you haven’t yet mastered the art of making pie crust, you are not alone. We get questions and comments from people who love to bake but are anxious about making their own pie crust. It is typically made from only four ingredients, so why all the fuss? Well, making pie crust is truly is a combination of art and science. It’s just as much about the technique of putting the ingredients together as it is about the ingredients. Once you get a feel for how it comes together, it’s really simple…and gratifying.
Our hope is to steer you in the right direction so you will enjoy success. Get ready to roll up your sleeves: The only sure way to get really good at baking pie crusts is to make a lot of pies (we don’t think your friends and family are going to mind ).
There are several reasons why pie crust can become hard.You don’t have a great recipe. … Using the wrong type of flour. … Butter needs to be ice cold, and should be rubber into the flour with our fingers to form thin flakes, not the pea size lumps mentioned in so many recipes. … Don’t add all the water at once.
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You don’t have a great recipe. …
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Using the wrong type of flour. …
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Butter needs to be ice cold, and should be rubber into the flour with our fingers to form thin flakes, not the pea size lumps mentioned in so many recipes. …
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Don’t add all the water at once.
My pie crust tore when transferring into pie plate!
There are a few different techniques for transferring the pie crust to the pie pan without having it tear or stick back together. Once again, keeping the dough cold is important. If the butter softens, the dough will be sticky and difficult to manage. Before you begin the transfer, dust a little flour lightly on the top of the crust. One method is to fold the crust into quarters and gently transport to the pie pan, placing the folded corner in the center of the pie pan and gently unfold. Another option is to roll the crust around a lightly floured rolling pin and then unroll into the pie plate.
My pie crust shrinks when I bake it!
There are a couple things to do to help this common pie crust problem. When crimping the crust use the rim of the pie plate, it will help the edges stay in place. It’s also important to keep the dough cold (have we mentioned that yet?!). Just before baking the pie, refrigerate it for 30 minutes to make sure the crust is cold. If you are baking the crust without filling (this is referred to as blind baking) a few things can help. Prick the crust all over with a fork. Cover your crust with parchment paper and then fill with pie weights or dried beans. Be sure to fill the lined pie crust to the rim of the pie plate so the sides don’t slump.
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FAQ
Why is my pie crust not flaky?
Why is my pie crust dense?
Why is my pie crust dry and crumbly?
What is the secret to making pie crust flaky?
What’s the secret to making pie crust flaky? To make pie crust flaky, keep the kitchen, ingredients, equipment, and hands cool; use a combination of butter and shortening; use water and vodka as the liquid; use organic, unbleached, all-purpose flour; work lightly with the flour-butter mixture and when binding the dough, and preheat the oven.
Why is my pie crust hard?
Instead, gently shape the dough and roll it out with a light touch. Remember, a tender and flaky crust is the goal, and less handling is key to achieving it. Another reason your pie crust may turn out tough is using too much flour. While flour is necessary for structure, using an excessive amount can make the dough dry and tough.
Why is my pie dough so tough?
Another reason could be using too much flour, which can make the dough dry and tough. Insufficient fat or incorrect fat temperature can also contribute to a tough crust. Additionally, overbaking the pie and not allowing the dough to rest adequately before baking can lead to toughness.
Why is my apple pie crust not attaching?
If the butter is too warm during the baking process, the weight pulls down the sides of the pie crust and makes it too heavy to stick to the sides of the pan. It is possible to make apple pie with a double crust or with one crust on top and the other on bottom. The dough’s cold or dry condition is usually to blame for the dough not attaching.