We talked about the function of ingredients in pie crusts. Now let’s look at common problems you might have and how to fix them!
- Soggy bottom crust: A soggy crust could be caused by many things. First look at your pie pan. Using a glass, dark metal or dull metal pan will absorb the heat better than a shiny aluminum pan and will give you a browner and crispier crust. Sogginess can also be caused when the filling leaks. Make sure are any cracks in the crust are fixed so the filling doesn’t have the opportunity to leak through. Be sure that your oven temperature is set correctly. If the temperature is too low the crust won’t brown properly. After baking the pie set it on a cooling rack. Allowing air circulation around the pie will help keep the crust from getting soggy.
- Tough texture: Make sure that you are using a pastry blender to cut in the shortening until it looks like small peas. Try and use the least amount of ice water to make your crust. Add more only if needed to form into a ball. Also try and use as little flour as possible when rolling it out and don’t overwork it.
- Crust shrinks: If you have not chilled the shortening or if there is too much water added it can cause the crust to shrink. Make sure that when you are transferring the rolled dough to the pie pan that the dough is not stretched. Also prick the dough with a fork before baking.
- Edge of crust burns: When the crust starts to brown cover the edges with pieces of foil. Using pieces that are big enough to cover the edge but not the rest of the pie.
- Crumbly pastry that won’t hold together: Make sure that you measure all of your ingredients carefully. If you have used too much shortening it could make the pastry crumbly. If needed, add more ice water 1 teaspoon at a time.
Hopefully with these suggestions you will make a wonderful pie. Be careful though when you turn into an expert baker, you may become the designated holiday pie maker!
