Problem: 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° to 425° F, 191° to 218° C).
- If your filling is runny try “blind baking” the crust first.
- Place unfilled pie crust in the oven at 375° F (191° C) for 10 minutes to brown before filling.
- Add filling and bake as directed.
Problem: 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.
Problem: 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*.
Problem: Will not hold its shape:
- Not enough water. Remember the 3-2-1 ratio*.
- Too much fat. Remember the 3-2-1 ratio*.
Problem: Burnt edges:
- One tip 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).