TROUBLESHOOTING PIE CRUST PROBLEMS

TROUBLESHOOTING PIE CRUST PROBLEMS:

PROBLEM: Crust shrinks excessively
Possible cause: Stretching dough when placing in pie plate
Solutions:

• Roll pastry large enough to eliminate need for stretching.
• Ease toward center when placing in pie plate.
• Prick crust thoroughly.

Another Possible cause: Baking pie shell immediately after preparation
Solution:

• Allow pie shell to rest about 30 minutes (preferably in the refrigerator for a flakier crust) before baking.

PROBLEM: Crust is crumbly, too tender
Possible cause: Too little gluten formation
Solutions:

• Cut shortening or butter into flour until it resembles coarse meal.
• Chill shortening or butter.
• Add more water. Work dough more once water is added.

PROBLEM: Crust is tough
Possible cause: Too much gluten formation
Solutions:

• Cut shortening into flour more thoroughly.
• Use shortening that is at room temperature.
• Use 1 teaspoon lemon juice or vinegar as part of the liquid.

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