Stretching the rolled dough into the plate. Ease it in, starting at the center and work out to the edges.
Not resting the formed shell before baking. The gluten needs time to relax or it tends to spring back -- at least 1 hour in the refrigerator, 6-8 is best.
Dough not cold enough. Transfer the shell to the freezer 15 min. before baking.
Failure to properly preheat your oven. Let it come up to temp then set a timer for 20 minutes. Minimum.
Baking at too low a temperature. The crust needs to set before the fat starts to melt.
Baking too close to the heat source.
Blind baking without pie weights. Line the shell with parchment (avoid foil which can't breathe) and partially fill with ceramic beads, dry beans or rice.
Failure to properly dock the crust A puffing bottom can put tension on the sides.
Too much water in the dough. Overworking the dough. Inappropriate flour.
[Not intended to be an exhaustive list although the author is exhausted. Author does not consider himself a baker -- yet.]
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Slumping pie crusts could be from…
Stretching the rolled dough into the plate. Ease it in, starting at the center and work out to the edges.
Not resting the formed shell before baking. The gluten needs time to relax or it tends to spring back -- at least 1 hour in the refrigerator, 6-8 is best.
Dough not cold enough. Transfer the shell to the freezer 15 min. before baking.
Failure to properly preheat your oven. Let it come up to temp then set a timer for 20 minutes. Minimum.
Baking at too low a temperature. The crust needs to set before the fat starts to melt.
Baking too close to the heat source.
Blind baking without pie weights. Line the shell with parchment (avoid foil which can't breathe) and partially fill with ceramic beads, dry beans or rice.
Failure to properly dock the crust A puffing bottom can put tension on the sides.
Too much water in the dough. Overworking the dough. Inappropriate flour.
[Not intended to be an exhaustive list although the author is exhausted. Author does not consider himself a baker -- yet.]