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.Pie Tips from the Crisco® Kitchen




Source of Recipe


Crisco® Kitchen


Recipe Introduction


Pie Crust Troubleshooting


Crisco® shortening is the perfect ingredient for making flaky crusts. Here are some tips for making the perfect pie crust every time:
Make sure the shortening is chilled. It will make the pastry easier to work with and will give you a flakier and more tender crust.


Chill the dough for about an hour before rolling to help prevent sticking.


Prepare your crust ahead of time—it keeps for about three days in the refrigerator and three months in the freezer.




Crust is crumbly, too tender
Too little gluten formation
•
Cut Crisco into flour until it resembles coarse meal.
• Chill Crisco.
• Add more water. Work dough more once water is added.


Crust is tough
Too much gluten formation
•
Cut Crisco into flour more thoroughly.
• Use Crisco 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 instead of part butter and/or margarine.
• Keep ingredients and dough cold.
• Cut Crisco 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.