|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