The Essential Guide To Baking

The crust is dry and crumbly.

Causes may be:

Excessive milk/sugar.

Over baked at a low temperature.

Insufficient liquid.

Insufficient shortening.

Wrong type of flour.

The crust is tough.

Causes may be:

Over mixed.

Wrong type of flour.

Excessive salt or added too soon in mixing.

Dough too hot when mixed.

Insufficient shortening.

Excessive water.

PIE CRUST PRODUCTION HINTS

BAKING:

I. Bake pie crust at 355 to 375 degrees in a standard oven.

II. Bake pie crust at 325 to 355 degrees in a convection oven.

III. Bring the crust to 70 to 80 degrees before baking.

IV. Wash the crust with a milk wash that will give a desired color.

V. Bake pies as quickly as possible.

VI. Pre−bake shells to a golden brown only.

VII. Pre−bake shells to a light brown if more baking is required after filling is added.

MIXING:

I. Use very cold or ice water.

II. Follow formula method exactly.

III. Use the correct flour (Pastry).

IV. Do not over mix the dough.

V. Use cool shortening if possible.

VI. Keep the dough cold during all processing.

VII. Add the salt with the last addition of water. Salt causes the gluten in flour to toughen.

VIII. All equipment should be clean.

HANDLING:

I. Bring (cold) pies to 70 or 80 degrees before baking.

II. Let cool in a draft free area.

III. Freeze only dough which has been properly mixed and handled (always cover).

IV. Never let pie dough warm to room temperature before using.

V. Use baked shells as soon as possible. Cover with a plastic bag any to be used (the next day).

VI. Use raw dough as soon as it matures (usually overnight).

Baking Pies