| Problem |
Possible Causes |
Solutions |
| Crust is crumbly; too tender |
Too little gluten formation |
- Cut Crisco shortening into flour until it resembles coarse meal.
- Chill shortening
- Add more water; work dough more once water is added
|
| Crust is tough |
Too much gluten formation |
- Cut Crisco shortening into flour more thoroughly.
- Use Crisco shortening that is at room temperature.
- Use 1 teaspoon lemon juice or vinegar as part of the liquid.
|
| Crust is not flaky |
Crisco (or butter or margarine) is cut in too finely |
- Use all Crisco shortening instead of part butter and/or margarine.
- Keep ingredients and dough cold.
- Cut Crisco shortening into flour in large pieces.
- Chill crust before baking.
|
| Crust shrinks excessively |
Stretching dough when placing in pie plate |
- Roll pastry large enough to eliminate need for stretching.
- Ease toward center when placing in pie plate
- Prick crust thoroughly.
|
| |
Baking pie shell immediately after preparation |
- Allow pie shell to rest about 30 minutes before baking
|
| Bottom crust is soggy |
Oven temperature too low or baking time too short |
- Increase oven temperature and/or baking time.
- Brush crust with egg white and chill before filling.
|
| |
Filling too hot when placed in pie shell |
- Cool filling before adding.
- Add filling just before baking
- Use a glass or aluminum pie plate
|