Directions: |
Directions:COLD DOUGH EQUALS FLAKY CRUST!
Chill dough multiple times, as needed, to guarantee it's cold as it goes in the oven. Start with chilled ingredients. Chill the dough before rolling it out. Chill the dough after moving it to a pie pan. You can even chill the dough after you fill the pie, just to be sure.
This is important for two reasons: 1. When cold dough is placed in a hot oven, it will create a quick external supportive outer layer that hold the crust in it place. 2. Cold dough has a unique chemical reaction when placed in a hot oven. This slows down the fat melting process, creating rich flaky crust layers.
Overfill pies on purpose, unless it is a pie without a top crust, then fill to the rim.
Bake on the lower rack. 1. It give the bottom crust, especially pies with wet fillings, the best possible opportunity to bake through. 2. It prevents crust edges from getting to dark in the oven.
Hold down your pre-baked crusts with ceramic pie weights, dried beans or rice to keep crust in place.
Lay a piece of parchment paper over pie crust and add weight material. Cool crust completely before filling.
Hold off slicing your pie. Cooling a pie completely is the only way to guarantee a firm filling and smooth sides.
These tips for delicious pie crusts were pulled from the Internet from Sommer Collier and they really work! |
Personal
Notes: |
Personal
Notes: I've spent much time practicing making pies from scratch! Until I found Sommer's blog and making delicious pie crusts, I turned out one yucky pie crust after another. The secret for flaky pie crust truly is chilling, chilling, chilling the crust again, again and again!
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This recipe for Never Fail Pie Crust is from