6 Common Pie-Making Mistakes—and How to Avoid Them (2024)

FAQs

What are the errors in pie making? ›

One reason could be that you have not preheated your oven properly. Always preheat your oven according to the recipe instructions before baking. Another reason could be that you are opening the door of the oven too often while baking, which can cause fluctuations in temperature and result in uneven baking.

Adding too much water in the initial stage when you mix it with the butter and flour can mean that as the water evaporates in the oven, the structure of the pastry tightens up and shrinks, so be patient in the early stages and add the water gradually.

Yes, I think the only way to fix this is to add enough ingredients (flour, etc) for another half recipe (to reflect that 32 tbsp fat is about 1.5x the original). Then shape and/or freeze the extra dough.

Pies should have generous, well distributed fruit as well as, good color and definition. Crust & Filling: The judges will evaluate two primary components of a pie – individually and then as a combined entity. These two components are the crust and the filling.

It's also about having confidence in what you're doing, which you'll gain by grasping the science of pie dough—how fat, gluten, and water interact. The cardinal rules of pie dough: Keep it cold, work fast, and don't overwork your dough.

A pie's place in the oven is on the bottom rack. The worst mistake you can make with your pie is under-baking the bottom crust—it makes for a soggy, doughy mess. Baking your pie on the bottom rack will ensure that bottom crust gets nice and golden brown. Speaking of which: bake your pie in a glass pie dish.

How do I keep my pie crust from getting soggy? ›

Brush the Bottom with Corn Syrup or Egg White

Adding a layer of corn syrup or a slightly beaten egg white before pouring in the filling will form a seal between the pie dough and the filling and will help make the crust crisp and flaky.

If Your Dough Is Too Wet, Rosemary Says...

It [also] depends on how much butter is in the pastry. It can be solved by putting it into the fridge for a few hours!”

PIE DOUGH RULES

As important as not overmixing is staying chilled, literally!! That means keeping all elements cold— your counter, ingredients, hands, heart (just kidding!). No, but seriously, cut up your butter into little cubes and chill them before you incorporate them into the flour.

Richard's solution: The trouble with pastry is that you need to be accurate; too much water and you're left with shrunken, tough pastry, too little and it stays dry and crumbly. When adding the water to the butter and flour, use very cold water and add it a tablespoonful at a time.

If your pie dough breaks and crumbles when you try to roll it out, it's probably too dry. This is a relatively easy fix. Just sprinkle some cold water over the dough with your fingers and work it in—gently! —until the dough comes together.

“Well-wrapped, pie dough can be stored in the fridge for two to three days, or in the freezer for up to three months,” says David. “After day three in the fridge, you can expect your dough to oxidize, turning a grayish color.” This is completely normal, but can be postponed by adding a bit of vinegar to your recipe.