Help! My pie crust is soggy. There is nothing worse than slicing into a fresh baked pie, only to see that the crust (that you spend so much time preparing) is sitting in a pool of juice. Trust me, I've been there. My apple pies were a constant disappointment. But through perseverance, and a lot of apples, I finally make a perfect pie crust. It's flaky, crisp and holds its shape when cut and served. Here's some tips to help you achieve a perfect pie crust.
Troubleshooting Pie Crusts
Soggy crusts ~
- This can be from using a shiny aluminum pan, which conducts heat and browns the top too quickly.
- Your oven temperature may have been too low. Most pies bake at higher temperatures (375 F to 425 F).
- If your filling is very runny try "blind baking" the crust first.
- Place unfilled pie crust in the oven at 375 F for 10 minutes in order to brown before filling.
- Add filling and bake as directed.
Tough crusts ~
- You may have handled your dough too much. Avoid over mixing and over rolling.
- You may have added too much flour or too much water.
- Your fat may have been too fine. Keep your dough the size of small pebbles.
- You may not have added enough water. Remember the 3-2-1 ratio*.
Won't hold it's shape~
- Not enough water. Remember the 3-2-1 ratio*.
- Too much fat. Remember the 3-2-1 ratio*.
- One trick is to wrap foil around the edges of your pie crust. Bake as directed. Remove foil last 15 minutes of baking.
*3-2-1 ratio: For a 9" pie you need 3 parts flour (12 oz), 2 parts fat (8 oz) and 1 part water (4 oz) and a pinch of salt (1 tsp).