When making a pie crust or pastry, carefully continue with the recipe, but don’t forget that results can vary greatly. Protein content in flour, humidity up and elevation levels could affect the end result. You can go on a few steps, however, to counteract problems.
If the pie filling is very wet, brushing the lower crust with beaten egg will help prevent it from becoming soggy.
Substitution of merely one type of fat for one more can lead to an unsatisfactory result. Different fats have variable water content, that might impact the pastry.
Pie and pastry dough ought to be handled as small as possible. Over-working the dough might cause it to be chewy.
Do not don’t check on the progress in the crust much better cooking. Bake times are approximate. Cover the perimeters with tin foil should they be browning too fast.
The fat and liquids employed in a pie pastry dough should be chilled. This will provide crust a flaky, light texture.
If rolling the pastry or pie crust is actually difficult, try chilling the dough for thirty minutes to one hour. This will solidify fat deposits, making the dough less sticky