Whether you’re a pro or a first-time baker, pie-making can be a tricky business. Even the slightest mistake can make a huge difference in the outcome of the dessert. But don’t worry! Check out these common pie-making mistakes and learn how to avoid them.
Using a Warm Dough
When you create your dough, remember to keep it chilled until you are ready to roll it out. If the dough becomes too warm, it becomes difficult to roll and can cause the crust to shrink or become tough.
Make sure to refrigerate the dough for at least an hour before rolling it out. If you are in a hurry, you can even place it in the freezer for 10 minutes. If the dough starts to feel warm or sticky while you are working with it, return it to the fridge for a little longer.
Overworking the Dough
Overworking the dough is one of the most common mistakes in pie-making, and it can result in a tough and dense crust. Overworking dough can also shrink during baking. Ensure that your pie crust is flaky and tender by handling the dough with care.
Start by mixing the ingredients until they come together and form a ball. Then, shape the dough into a disk and chill it for at least an hour before rolling it out. When rolling the dough, do it gently and avoid stretching it. If the dough cracks or tears, patch it up with extra dough.
Under or Overbaking
Baking times that are either too short or too long can lead to a pie’s failure. An overbaked pie is tough and dry, while an underbaked one can turn out gummy, doughy, or runny.
Consider blind baking your dough to achieve that coveted golden-brown crust. Blind baking is a useful baking tip every baker should know that involves partially cooking your crust before adding the filling.
Just prick the crust with a fork, put parchment paper on top of it, and fill the crust with dry beans. Then, let the crust bake for 20 minutes.
Overfilling the Pie
It is easy to overfill the pie with fruit or other fillings, thinking that more is better. However, overfilling the pie can cause it to overflow during baking and make a mess in your oven. It can also affect the texture of the filling, making it too dense or runny.
Follow the recipe’s instructions or fill the pie about three-quarters of the way. The goal is to give the filling enough room to bubble and cook evenly.
Not Letting the Pie Cool
Letting the pie cool is just as important as baking it properly. After taking the pie out of the oven, let it cool on a wire rack for at least two hours. The pie filling sets during cooling, ensuring clean pie slices and helping the dessert hold its shape. Cutting a hot pie results in a runny filling that’s not enjoyable to eat.