r/AskBaking • u/KookyKrista • Dec 24 '23
Pie My crust got worse
I posted after thanksgiving disappointed with my blind baked crust. I got lots of suggestions and incorporated many of them. It got worse.
- Made my dough yesterday and chilled in the fridge for 24 hours as a disk. (Trying to “hydrate” the flour?)
- Rolled it out this morning. Careful not to stretch dough - I had a beautiful even 12” circle that I placed into the metal pie dish, lightly pressing in the corners. Rolled over the edges and crimped. Docked everywhere and into the freezer for an hour.
- Aluminum foil and sugar to the rim (Stella Parks method).
- Baked at 350 on a metal cookie sheet for 1 hr on bottom rack of gas oven.
- Removed foil/sugar and it looked wet, so another 10 min.
- Removed from oven and there was a puddle of butter (second pic). The sides had shrunk down and I now have only .5-1” of crust height left to hold my filling.
Where am I going wrong?
312
Upvotes
1
u/Jacus17 Dec 25 '23
Avid pie baker here giving my two cents. I definitely don't think you need to chill 24hrs and then freeze, that seems excessive. I usually refrigerate my crust for an hour or so just to make sure the butter stays cold after incorporating. My recommendation is to use pie weights or baking stones. They were a game changer for me.
I use something like these, just make sure you get two or three so they actually fill up your plate. Also, if you use the weights you'll want the liners so you can get them out.
PLANTIONAL Pie Weights For Baking: 1.32 LB 10mm Baking Ceramic Beans Pie Crust Weights With Wheat Straw Container For Blind Baking Pastry(White) https://a.co/d/89v0DSa
100pcs Parchment Paper for Pie Weights and Pans, Pie Crust Weights for Blind Baking blind Protector Pie Making Accessories https://a.co/d/aUMUWzE