How do you keep a pie crust from shrinking?!
Here is my method:
1 cup semi-salt butter
1 1/4 cup flour
1-2 table spoons COLD water
Take glass bowl, pie plate, pastry knife, water and glass-water filled rolling pin and place all in fridge for 1/2 hour, of course, butter is already in there.
Mix together flour and butter handling the dough as little as possible, add water a little bit at a time. Wash hands in COLD water and form dough into a ball, do not knead to much or hard.
Roll out on wax paper, place in pie plate. Cut off on outer edge of pie plate. Press edges with a fork to make a fluted type edge, prick dough with fork all throughout the middle.
Bake.
It comes out REALLY nice and flaky, it tastes great, but it is shrinking!
Any suggestions on how to make it better?
Answers: There is something my mom use to tell me to do, but I've forgotten it and she's out of town for the next 6 days and I don't have a number to get a hold of her to ask, but I'm baking today.
Here is my method:
1 cup semi-salt butter
1 1/4 cup flour
1-2 table spoons COLD water
Take glass bowl, pie plate, pastry knife, water and glass-water filled rolling pin and place all in fridge for 1/2 hour, of course, butter is already in there.
Mix together flour and butter handling the dough as little as possible, add water a little bit at a time. Wash hands in COLD water and form dough into a ball, do not knead to much or hard.
Roll out on wax paper, place in pie plate. Cut off on outer edge of pie plate. Press edges with a fork to make a fluted type edge, prick dough with fork all throughout the middle.
Bake.
It comes out REALLY nice and flaky, it tastes great, but it is shrinking!
Any suggestions on how to make it better?
Put some dried beans on the crust ( Just scatter them on top of the crust) & bake as usual, it gives some weight to the crust & helps it not to shrink. Throw out the beans when your finished.This idea, of course is for a single crust recipe.
try putting some foil over the edges...
Rabbit pie was my favorite at one time!
My old Mum told me the secret off keeping the pastry up was always buy a rabbit with a hunch back, it works a treat!!!
2 C flour
1/2 cup shortening
1/4 teas salt and 3 tablespoons sugar for sweet crusts, omit of for savory
mix dry ingredients then
cut shortening into flour with forks or pastry cutter till resembling crumbs
crack one whole egg into a half cup measuring cup and fill the rest of the way with cold water. ADD, to your crumbly flour and shortening mixture, with a fork mix gently till combined but don't over work or it'll be tough. form into a ball and cover with saran wrap and...
Refrigerate for an hour.
Cut in half for two pie crusts, roll each out on a floured surface...
You need to chill your pie dough for about 30 minutes before you bake. If your butter/shortening is too warm it will spread and thin out while baking. So chill it !!