From sticky dough to a soggy bottom, here are five common pie-making problems and how to fix them so your crust turns out tender and flaky.
magazine, where she most recently served as Executive Editor. She is the recipient of two James Beard Foundation Awards: a feature writing award for "Mississippi Chinese Lady Goes Home to Korea" and a cookbook award for. She is now a freelancer specializing in recipe development, writing, and video. Ann lives in Birmingham, Alabama, with her husband, their 13-year-old twin boys, one big dog, and one little dog.) can be intimidating.
Stash your cooking fat in the fridge overnight to keep it very cold. When a pie dough recipe calls for ice water, scoop from a bowl of cold water with lots of ice in it.Using a food processor will make you less likely to overwork the dough than if you were mixing by hand. If you’re making the dough by hand, be careful not to overwork the dough; incorporate the mixture just until you have pea-sized pieces of butter, lard, or shortening.
Trim the edges a bit longer than the edge of the pie plate rim, fold the edge under, and finish the edge as you prefer. You can use a classic flute; press on the dough with the tines of a fork to create a pattern; or roll out dough scraps, cut them with a small cookie cutter, and paste the cutouts onto the edge with a beaten egg. After shaping the edge of the dough, chill again for a few minutes to allow the dough to relax and set before baking., blind baking is key to preventing a soggy crust.
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