Fat Daddio's

Problem: Soggy crusts:

Causes:

  • 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:

Causes:

  • 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:

Causes:

  • 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:

Causes:

  • Not enough water. Remember the 3-2-1 ratio*.
  • Too much fat. Remember the 3-2-1 ratio*.

Problem: Burnt edges:

Causes:

  • 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).

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