Home Cooking

What happened to my pie crust?


Live your best food life.

Sign up to discover your next favorite restaurant, recipe, or cookbook in the largest community of knowledgeable food enthusiasts.
Sign Up For Free
Home Cooking 18

What happened to my pie crust?

walker | Nov 21, 2012 09:35 PM

I've had good luck using all butter recipes, thought I was getting good at this, but...

I chilled the pie dough before rolling out. After rolling out, I froze the pie shells for an hour or so. The recipe said to prick with a fork and line with foil and beans (I had pie weights, probably stupid thing for me to pay $$ for.) Recipe said to bake for 15 minutes, remove foil and weights and bake another 15 or so (I baked for a total of about 35 trying to get to golden.) Temp: 375.

I had metal rings over crust edge but they did not do a very good job -- hate to do the wrapping around with foil! I wonder if I should buy those adjustable silicone ones.

Anyway, it all shrunk downward. What did I do wrong? Did I somehow stretch it when I was rolling it out?

They are cooling on a rack now; later I will whisk up the pumpkin filling and finish the baking -- guess I'll have to resort to foil on upper crust to keep it from burning.

Want to stay up to date with this post?

Recommended From Chowhound