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PROBLEM: Crust shrinks excessively
Possible cause: Stretching dough when placing in pie plate
Solutions:
- Roll pastry large enough to
eliminate need for stretching.
- Ease toward center when placing
in pie plate.
- Prick crust thoroughly.
Another Possible cause: Baking pie shell immediately after preparation
Solution:
- Allow pie shell to rest about
30 minutes (preferably in the refrigerator for a flakier crust)
before baking.
PROBLEM: Crust is crumbly, too tender
Possible cause: Too little gluten formation
Solutions:
- Cut shortening or butter into
flour until it resembles coarse meal.
- Chill shortening or butter.
- Add more water. Work dough more
once water is added.
PROBLEM: Crust is tough
Possible cause: Too much gluten formation
Solutions:
- Cut shortening into flour more
thoroughly.
- Use shortening that is at room
temperature.
- Use 1 teaspoon lemon juice or
vinegar as part of the liquid.
PROBLEM: Crust is not flaky
Possible cause: Shortening (or butter or margarine) is
cut in too finely
Solutions:
- Use all shortening instead of
part butter and/or margarine.
- Keep ingredients and dough cold.
- Cut shortening into flour into
larger pieces.
- Chill crust before baking.
PROBLEM Bottom crust is soggy
Possible cause: Oven temperature too low or baking time
too short
Solutions:
- Increase oven temperature and/or
baking time.
- Brush crust with egg white and
chill before filling.
Another Possible cause: Filling too hot when placed in pie shell
Solutions:
- Cool filling before adding.
- Add filling just before baking.
- Use a glass or aluminum pie
plate.
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