"According to Wilson, precision starts at the edges. "They burn fast and collapse," she says. Creating even edges when crimping helps ensure a uniform bake. You'll also want a thick enough layer of pie crust on the edges, so it holds up in the oven without getting scorched. To help prevent burns, one easy hack is to cover the edges in aluminum foil or use a dedicated pie crust shield."
"Wilson also warns that a delicate touch is crucial for a successful bake. "Warm hands melt the butter, and that kills flake," she says. Not only that, but you must give your crimped pie some time to rest before setting it in the oven. "Crust shrinks if it hasn't had time to firm back up," Wilson says. "Give it at least 30 minutes in the fridge or freezer before baking.""
Even, sufficiently thick edges are essential to prevent pie crusts from burning, collapsing, or shrinking during baking. Covering edges with aluminum foil or using a pie shield reduces scorching. Maintaining cold dough and handling it gently preserves butter layers and flake; warm hands will melt butter and ruin flakiness. After crimping, allow the crust to rest for at least 30 minutes in the refrigerator or freezer so the dough can firm up and resist shrinkage. A simple finger-crimping technique produces reliable results without specialized tools, and the crimping process begins immediately after rolling and trimming the crust in the pie pan.
Read at Tasting Table
Unable to calculate read time
Collection
[
|
...
]