Common Pie Mistakes to Carve Out
Since we’re about to bake a lot of pies during the coming holidays, here are some pie mistakes you might be making. And of course, this list will help you anytime, because a pie works wonderfully any day of the week.
Hello! Are you absolutely terrified knowing that you’ll have to make a lot of pies soon and are not sure how you can handle it? Have you tried to make pies before and things were going so wrong you just had to stop? Well, this is the lullaby for your fears then, because we’re going to troubleshoot all of the things that might have been going wrong for you. So think about the process and compare with this checklist of pie mistakes you might be making!
5 pie mistakes you might have made in the past
1. You put it in the oven too early
You should definitely freeze your pie for at least 15 minutes before popping it in the oven. That’s because of the butter that you add to the crust. When you work on the dough, the butter tends to warm up and then make your pie collapse in the oven if you add it like that. So before the oven add it to the freezer so that the butter can get cold again and hold your dough together. If you don’t do that, there’s every chance that your crust gets flaky and falls apart.
2. You’re cooking it wrong
One of the worst mistakes you can make with a pie is to under-bake your crust – especially the bottom one, because then it will not be able to support the filling. And it will end up being too messy on the plate. So bake your pie on the bottom rack. That way, your result will be crispy, golden, and well-cooked. Another tip? When you put the pie in the oven, add it on top of a sheet pan. That will make sure that in case of error and overflow, your oven will be ok to roast another day.
3. You serve it hot
With literally every cooked meal, you have to give your dishes time to cool off and take their permanent shape. A pie is really no different from this. Your wonderful pie needs time for the flaming hot filling to set into the crust. What’s the ideal cool off time? About an hour. Or another simple way to tell is to touch it. If it’s still a little warm, but far away from hot, then it’s good to eat.
4. You are not mindful of your dough
Going back to the dough a little, the way your treat is pretty vital for the whole enterprise. And it all comes down to the temperature of your butter again. This is where the fridge comes in and turns out to be your best friend in this endeavor. What do you have to do? Just chill the dough every time you do something to it. Knead it? Let it rest for 15 minutes in the refrigerator. If it’s too cold, it will crack, but if it’s too hot, it will end up sticky in your hands. That’s how you know when it just needs to chill. When you roll it out, it has to feel pliable or it will break.
5. You’re not adapting your filling
Not every filling is made the same. The fruit that you use in it really matters. There are the more sour ones and the sweeter ones, so you should always adapt the sugar quantity to that. How do you adapt? Well, taste it! Just try the filling and see if it needs more sweetness or is it just sweet enough.