Pie crust too soft?!
Pie crust too soft?
i just made pie crust, its in the fridge (lol). its my third try today. the first two were too dry and were crumbling when i tried to roll them out. im afraid the third one is too soft. what is the proper consistency?
please help....im getting frustrated.
Answers: There are certainly lots of variables here. Assuming you used a solid shortening, like Crisco (or butter or margarine), and little or no water, the dough should not be TOO soft to roll out.
How long ago did you put the dough in the fridge? You ought to let it rest and solidify for at least an hour prior to trying to roll it out. Aside from the "firming up" of the shortening, the gluten will have a chance to relax and spring back into shape, which will result in a more tender crust.
Also, if the room temperature in your kitchen is quite warm, the dough will become soft very quickly. You might try keeping the room as cool as possible by working in the evening, and NOT turning on the oven until after the dough has been fully "worked". Proper reading of the recipe could help maybe the ingredents were out of date keep trying and make sure you remember how you did it I need more info to help you. What kind of fat are you using? How much flour? What temp is the oven? What is your pie plate made out of?
My email address is in my profile. i sugets you go to www.foodnetwork.com and go to q&a and theyll anserw you question. It is probably fine. Good pie crust, from the fridge, may seem soft.
Lay some wax paper on the counter, dust it with plain flour. Put the pie crust on the flour. Dust it with some more plain flour. Cover with another piece of wax paper and roll it out.
If it sticks to the wax paper, add some more flour.
When it is the right thickness, take the top sheet of wax paper off, lightly dust with some more flour and put a fresh sheet of wax paper on it. Turn it over so the fresh sheet of wax paper is on the bottom.
Take off the bottom (now the top) sheet of wax paper and lightly dust the crust with some more flour.
Transfer the crust to a pie pan.
Bake as directed.