Oh no, half my pie is all mushy now because the juice overflowed while it was baking and made a big puddle on the crust. I used an all butter crust recipie for the first time, usually I use the crisco recipie, and I put more water in the dough than it said because it wasn't sticking together. I wonder if the crust was week or if it was more likely because I made the vents differently than I usually do and smaller...? Also I cooked it at a lower temperature than I usually do for longer. I wonder which of these things could be main causes.
2006-09-14 20:45:19 · 5 answers · asked by mj_indigo 5 in Food & Drink ➔ Cooking & Recipes
Ay...I have had the same problem before. It is so aggravating. But, first of all, I would like to commend you for making the crust from scratch. I do too, but I don't know too many other people who do it. Actually only my mom, come to think of it.
Okay, I think that adding more water was fine, ventilation fine...I think it was the temperature. You can't change around the temperature aspect of cooking too much...gotta stick to what they say. Probably those juices wouldn't have been so abundant had the temperature been higher. That's my guess. Don't give up, do another! :) Good luck!
2006-09-14 21:05:33 · answer #1 · answered by Amy J 4 · 0⤊ 0⤋
Using all butter will definately weaken your crust. When the crust is going to be baked for a long time, you should use the Crisco or lard. Everyone seems to have a problem with lard, simply because it is lard-but it does make the BEST, most flakey pie crust. I like to use half chilled butter and half lard. I get a lot of compliments on the crust.
Also, you should stick with the higher temperature. Usually recipes will say to bake at a high temp for 15 - 20 minutes, then lower the temp. That high temp is needed bake that crust quickly, so it won't absorb the filling.
2006-09-15 11:31:16 · answer #2 · answered by T H 4 · 0⤊ 0⤋
you have too many possible factors for this.. I'd say that the smaller vents are the last thing to worry about.. more water in the dough is likely a reason and that you didn't bake for long enough to be absorbed.. another possible explanaton could be the apple custard.. was it thinner than usual ? if yes that could be reason for excess juice..
2006-09-15 04:10:20 · answer #3 · answered by Anonymous · 0⤊ 0⤋
It has nothing to do with your crust. The apples are jucier. Next time, mix in a Tbs of flour or cornstartch into the filling. Make sure your top crust has plenty of vents. And don't overcook.
2006-09-15 03:49:32 · answer #4 · answered by allforasia 5 · 0⤊ 0⤋
it saw the apple turn over
2006-09-15 04:22:10 · answer #5 · answered by Anonymous · 0⤊ 0⤋