Problem-Solving Pointers for Pies

Crust is Not Flaky

The shortening was cut in too much. Cut in shortening so it resembles coarse crumbs, not any smaller.

Crust is Tough and/or has Shrunk

The pastry was overhandled.

Too much water was used. Stir in only enough water to moisten the flour so a ball forms.

Crust is Soggy

Next time, bake crust longer or at a higher temperature.

Before adding the filling, brush the crust with a beaten egg white, then bake.

Add the filling to the crust right before baking.

Crust is Burnt in Spots

Make sure the crust is rolled out evenly.

Your oven may bake unevenly. Next time, rotate the pie during baking.

Pie Bubbles Over

Too much filling was used. Reduce the amount of filling or use a deep-dish pie plate.

There's a Water Layer Between the Meringue and Filling

Keep the filling warm while making the meringue. Then spread the meringue over hot filling

Meringue Shrunk During Baking

Be sure to seal the meringue to the edge of the pastry before baking.

Beads Formed on the Top of the Meringue and/or the Meringue is Sticky

Meringue was baked at too high a temperature or was underbaked.

For best results, meringue should not be made on a humid or rainy day.

Bubbles Formed in a Custard-Type Pie

Beat the filling only until combined.

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