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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.