WHAT CAUSES TOUGH PIE CRUST RECIPES

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WHAT CAUSES TOUGH PIE CRUST? - FINDANYANSWER.COM

Feb 21, 2020 · Too much water makes a sticky dough, which results in a tough and chewy crust. Too little liquid will cause your pastry to crack and fall apart during rolling and shaping. Add water until you can form a ball that doesn't crumble when you pull it apart.
From findanyanswer.com

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FIVE COMMON PIE CRUST FAILS … AND WHAT TO DO ABOUT THEM ...

Pie crust can be a tricky thing to master but the results are worth the practice. Here are five common pie crust problems and how to avoid them.
From landolakes.com

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THE MOST COMMON PIE CRUST PROBLEMS AND HOW TO AVOID THEM

Sep 21, 2018 · Overworking the dough. Many well-meaning pie recipes recommend cutting your butter into the dry ingredients until you have crumbs. This can lead to overworking the dough and losing that light flakiness we’re all after. Instead just work the butter in with your fingertips until your crumbs are the size of peas.
From tasteofhome.com

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WHAT ARE THE CAUSES OF POOR QUALITY PIES AND PASTRIES ...

Dec 19, 2021 · By Lora Beck / December 19, 2021 December 19, 2021 / Pie Recipes Poor-quality pastry can be the result of preparation in conditions that are too warm (or using ingredients that are not cool enough); however, sometimes fats that have been chilled for too long can make pastry difficult to manage and this results in the dough becoming overworked.
From brokenbarrelwoodlands.com

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TOUGH/CHEWY PIE CRUST: WHY? - HOME COOKING - CHOWHOUND

Nov 22, 2008 · Anyway, the edge of the pie crust was perfect - buttery, flaky, and everything I could have asked for. However, the bottom of the pie was a bit tough and chewy, and I was hoping someone could offer a suggestion as to why. Other relevant info: I used butter only - no shortening (I didn't have any).
From chowhound.com

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TROUBLESHOOTING PROBLEMS WITH PASTRY PIE CRUST AT ...

PROBLEM: Crust is tough. Possible Cause: Too much gluten formation. Solutions: Cut shortening into flour more thoroughly. Use shortening that is at room temperature. Use 1 teaspoon lemon juice or vinegar as part of the liquid. PROBLEM: Crust is not flaky. Possible Cause: Shortening (or butter or margarine) is cut in too finely. Solutions:
From cooksrecipes.com

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NEVER MESS UP A PIE CRUST AGAIN | BON APPÉTIT

May 05, 2015 · Pie doughs fail when they come out tough, not tender and flaky. Usually due to overworking, this can happen either during the initial mixing or during rolling and shaping.
From bonappetit.com

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TWO TIPS FOR FLAKY, TENDER PIE CRUST | KING ARTHUR BAKING

Jun 18, 2014 · Its combination of two fats – butter and shortening. Shortening gives the crust structure, keeping those pretty crimps in shape and preventing the crust from sagging. And butter adds its signature flavor. Both fats contribute to flakiness.
From kingarthurbaking.com

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WHY DID MY PIE CRUST TURN OUT TOUGH? - BROKEN BARREL

Dec 19, 2021 · Pie doughs fail when they come out tough, not tender and flaky. Usually due to overworking, this can happen either during the initial mixing or during rolling and shaping.Cold butter is a key to pie dough success. It should be straight-out-of-the-fridge-cold.
From brokenbarrelwoodlands.com

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TOUGH/CHEWY PIE CRUST: WHY? - HOME COOKING - CHOWHOUND

Nov 21, 2008 · Anyway, the edge of the pie crust was perfect - buttery, flaky, and everything I could have asked for. However, the bottom of the pie was a bit tough and chewy, and I was hoping someone could offer a suggestion as to why. Other relevant info: I used butter only - no shortening (I didn't have any).
From chowhound.com

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TOUGH PIE CRUST | CHEFTALK

Jul 31, 2009 · 928. 14. Joined Mar 16, 2005. Water assists in the development of gluten, which causes the crust to be springy and tough so add only as much as is needed to bring your dough together. Also, overworking the dough will cause the gluten to develop as well so when stop when the pastry forms a coherent mass.
From cheftalk.com

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WHY DOES VODKA MAKE PIE CRUST FLAKY? | ALLRECIPES

Oct 27, 2021 · Why Vodka Makes Pie Crust Flaky. Vodka's effect on pie crust may seem like magic, but it's just straight-up science. "The use of vodka enables the addition of more liquid in a form that does not develop gluten, which otherwise would make the pie crust tougher," says Guy Crosby, certified Food Scientist, former science editor at America's Test ...
From allrecipes.com

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HOW TO MIX FLOUR, FAT, AND WATER FOR A FLAKY PIE CRUST ...

Although rolling and shaping pie dough are important aspects of pie-making, a great pie begins with ingredients combined in such a way that the dough is easy to roll and shape and will produce a flaky pie crust that’s tender, not tough. Mix lightly for flaky pastry. Most pie doughs are basically made of flour, fat, and water.
From finecooking.com

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PASTRY TROUBLESHOOTING GUIDE - THE SPRUCE EATS

Sep 26, 2019 · If the pie filling is too moist, the crust will suffer the same effect. (There are some tricks to avoid this such as sprinkling cookie crumbs on the bottom of the crust before adding the filling.) Take care to bake at the temperature instructed in the recipe and prick the base of the crust before baking.
From thespruceeats.com

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THE SCIENCE OF PIE: 7 PIE CRUST MYTHS THAT NEED TO GO AWAY

Oct 30, 2019 · Pie Myth #4: An All-Butter Crust is Tough to Work With. The Theory: Conventional wisdom states that for a crust with the best flavor, you want to use all butter. But for a crust that's easier to work with and comes out more tender and flaky, you need to cut it with a softer fat like shortening or lard.
From seriouseats.com

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HOW TO MAKE FOOLPROOF FLAKY PIE CRUST - COMPLETELY DELICIOUS

Nov 11, 2021 · I use it most often for chicken pot pie, pumpkin pie, cinnamon-sugar pie crust cookies, and for jam-filled pie cookies. Seriously, this seems to be the best way to make the most flaky crust. Peggy Sands — March 13, 2021 @ 4:42 pm Reply
From completelydelicious.com

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THE BEST PIE CRUST RECIPE (STEP BY STEP GUIDE) | HACKETT ...

Nov 23, 2021 · The number one cause of a tough crust is overworking the dough. The best way to avoid this is to make sure that your butter is fully incorporated into the flour before adding your liquid. The mixture should resemble course meal and the butter should not be easily distinguishable.
From hacketthillfarm.com

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THE PERFECT PIE CRUST: ALL-BUTTER CRUST - THE TOUGH COOKIE

May 04, 2014 · Well, to get a flaky pie crust, you want the fat in your dough to be kind of chunky. Small chunks of fat in your dough equals a flaky pie crust. As the pie bakes and the fat melts, the water in the fat will evaporate, creating steam, which causes the dough to rise. More importantly, the steam creates little air pockets, and it’s these pockets ...
From thetoughcookie.com

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NEVER-FAIL PERFECT PIE CRUST RECIPE - WITH HELPFUL TIPS ...

Jun 24, 2020 · Line cold crust with a double thickness of foil or line with parchment. Fill with pie weights or dry beans and bake at 375ºF until edges are just golden, 12 min. Remove foil or parchment and weights; bake another 10 to 12 min until cooked through. Let cool before filling.
From tarateaspoon.com

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SWEET & EASY HOMEMADE PIE CRUST • PASTRY DOUGH RECIPE

Jul 28, 2020 · Sprinkle ½ cup ice cold liquid (ice water, or ice water+vodka) over the top of the flour mixture and stir with a wooden spoon until a ball begins to form. IMPORTANT: Do not pour liquid onto flour mixture: sprinkle it. Turn dough out onto counter. Press together into a large ball or disk. Divide dough in half.
From thegoodheartedwoman.com

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ALL BUTTER PIE CRUST - BLESS THIS MESS | EASY FAMILY RECIPES

Use a pastry blender or a fork to combine the flour and butter. Press until you have pieces of the fat mixed in with chunks about the size of peas remaining. Add the cold water all at once, and stir to combine. If the dough is a bit dry, add 1 additional tablespoon of water. The dough will come together nicely.
From blessthismessplease.com

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PIE FLASHCARDS | QUIZLET

T/F fat makes pie tough because it causes gluten development in flour. false. T/F oil and margarine are the two most common fats used to make pie crust. false. T/F the shortening is cut into the flour until it resembles particles the size of salt. false. pie dough should be mixed with the hands. false. A pie crust recipe should always list ...
From quizlet.com

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