- 1 What temperature is best for making pie crust?
- 2 How do you know when pie crust is done?
- 3 What happens if I put too much shortening in my pie crust?
- 4 Should you chill shortening for pie crust?
- 5 Which is better shortening or butter for pie crust?
- 6 What is the easiest and safest way to move pie crust?
- 7 What happens when you don’t weigh down your pie crust before baking?
- 8 How do I keep my bottom pie crust from getting soggy?
- 9 Should I bake the bottom pie crust first?
- 10 What does overworked pie dough look like?
- 11 What should you avoid so the dough doesn’t shrink in the pie pan?
- 12 Why is my pie crust cracking when I roll it out?
- 13 Why is lard better for pie crust than shortening?
- 14 Can pie crust sit overnight?
- 15 Why do you put vinegar in pie crust?
What temperature is best for making pie crust?
The ideal temperature is usually “room temperature”—generally considered to be 68-72°F. Before you roll out the dough, you want the dough disc to feel like a cold stick of butter.
How do you know when pie crust is done?
Tip: What’s the best way to tell if your pie is done? For fruit pie, the top crust will be golden brown, and you’ll be able to see filling bubbling around the edges and/or through the vents. For best results, let the filling bubble for at least 5 minutes before removing the pie from the oven.
What happens if I put too much shortening in my pie crust?
Too much shortening makes the pastry crumbly. Add more water, 1 teaspoon at a time. Soggy bottom crust: Could be one of several things. Check out your pie pan.
Should you chill shortening for pie crust?
Butter, shortening, lard, or suet —whatever fat the recipe calls for should be well-chilled and cut into small pieces to start with for the flakiest crust in the end. The fat in a pie crust must maintain some of its integrity in the dough to make the crust truly flaky.
Which is better shortening or butter for pie crust?
The pros: Shortening has a higher melting point than lard or butter, so it’s easy to incorporate into pie dough and roll out. It’s also helpful when making any kind of decorative pie crust, because doughs made with shortening hold their shape the best during baking.
What is the easiest and safest way to move pie crust?
You gently fold the dough in half, then in half again, making a triangle. It’s less likely to tear as you pick it up, and the beauty is that the point of the triangle goes right in the middle of the pie plate. So, if you’ve rolled out a decently uniform circle, the dough will unfold perfectly centered.
What happens when you don’t weigh down your pie crust before baking?
Blind baking isn’t just as easy as popping a pie crust in the oven. Pie crust is a delicate thing and baking it without using the proper blind baking process will cause breakage, bubbling, or shrinking.
7 Tips to Help You Avoid a Soggy Pie Crust
- Use less water. Use the liquid amount as a guideline and sprinkle it on a tablespoon at a time just until your dough comes together.
- Blind-bake your crust.
- Fight the puff a better way.
- Egg wash.
- Seal your crust with chocolate.
- Drain the fruit.
- Use thickeners.
But the one surefire way to make absolutely certain your pie’s crust will be golden brown, crisp, and delicious — just as appealing as its filling — is to prebake it. That’s right: bake the bottom crust first, before adding the filling.
What does overworked pie dough look like?
Your crust is too tough. If your pie crust is tough instead of tender and flaky, you probably either overworked the dough or added too much water to it. There’s not much to do in this situation but plate up a slice and throw on a scoop of ice cream.
What should you avoid so the dough doesn’t shrink in the pie pan?
How To Keep Pie Crust From Shrinking
- Don’t forget to give pie crust time to “rest”
- Poke holes and use pie weights in the bottom of the crust if pre-baking.
- Avoid glass pans if possible.
- Don’t overwork the dough.
- Don’t stretch the dough to fit the pie pan.
- Leave a little room around the edges.
Why is my pie crust cracking when I roll it out?
Chilled pie dough cracks when rolled out Dough was too cold or not kneaded enough, making the edges of the dough disk ragged and dry. Also, the dough may not have rested enough to allow the flour to hydrate evenly. If there are many cracks and the edges seem dry, gather the dough into a ball.
Why is lard better for pie crust than shortening?
Lard: If it doesn’t make you squeamish, lard makes an incredible pastry crust. It chills nicely and doesn’t break down under heat as quickly as butter. This makes for a relatively flaky crust if handled properly. While it’s not as tasty as butter, it’s flavor is still less bland than shortening or oil.
Can pie crust sit overnight?
You can keep your pie dough in the fridge for up to 3 days. Be sure to allow the pastry to come to room temperature before rolling out for pie. When you’re in the mood for strawberry-rhubarb pie, thaw the pastry overnight in the refrigerator before filling.
Why do you put vinegar in pie crust?
The basic ingredients in a pie crust are butter, flour, salt and water. Vinegar helps tenderize pie dough because it slightly inhibits gluten development, leading to a crust that is flakier and easier to work with.