Troubleshooting Pie Crusts

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 set 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.
Dry crusts~
  • 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*.
Burnt edges~
  • 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).

 For inspiration, check out our Pie~Sweet and Savory board on Pinterest.