Pie Crust Transfer Trouble
Q: I have been making pies for years. I have never
had any problem with my crust. Lately I have been having a problem
with it staying together. When I transfer it from the counter
to the pie plate it falls apart. I always use Crisco in my pie
crust. I have also used the same recipe.
A: When a recipe that has been used successfully
for years doesn't work quite the same, often times the problem
lies with one of the ingredients. In this case, it is probably
the flour. Flour changes with the weather, absorbing moisture
when the humidity is high in the summer, and becoming drier when
the humidity is low in winter months. However, drier flour can
occur in the summer months if your home is cooled by air conditioning.
To correct the problem you'll
need to add more moisture by incorporating an additional teaspoon
or so of water into the pie dough, being careful not to add too
much otherwise the baked crust will be more bread-like in texture
rather than the desirable layers of flakiness. A good rule to
remember when making pie crust is that a little liquid goes along
way, so go lightly when adding more to the mix.
Enjoy the recipes,
Hope Pryor, Owner and Publisher
of CooksRecipes.com.
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Hope Pryor is the
owner and publisher of CooksRecipes.com and editor of its enewsletter,
The Daily Recipe. She has had several years of schooling in the
home arts and cooking and has over 30+ years of hands-on experience
in her own kitchen mastering her cooking skills which earned
her a reputation as an excellent and knowledgeable cook among
family, friends and associates. |
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