Add the filling and bake it further for as long and necessary – until the filling is cooked.
If the pie edges get too dark, just tent the edges with foil or pie shield to prevent it from becoming too dark.
The secret to making a perfect pie crust is not only in the recipe but in the method of making it.
Fat - you will see a big difference in the quality of your crust based on the fat you use. You will see a big difference in the quality of your crust based on the fat you use. You can use all-butter or 50% butter + 50% shortening. Do not use margarine or such as they are high in moisture and low in fat.
The amount of water in your pie dough plays a very important role in the final texture. Too much water will make your crust very tough. And too little will make it very crumbly. Crumbly is good, and yet you still want to be able to hold a slice of pie.
Avoid the fat/butter from melting into your flour. I usually place my bowl with the flour and chilled butter into the fridge for at least half an hour before I start to work it into the dough. Those of you living in a hot and humid climate can avoid touching the dough too much with your hands by rolling the pastry between two parchment papers.
Also, use chilled iced water to maintain the temperature of the dough.
Cool the pie crust for at least half-hour before you bake. This will prevent the sides from shrinking.
Let the pre-baked crust cool for 15 minutes before you add in the filling. This will prevent the liquid from being absorbed into the crust. And if your filling is very liquidy, brush the pastry with egg white, before adding the filling. This creates a seal between the filling and crust.
If you added too much water - just add a tablespoon or two of flour and bring it all together. And if the dough is soft and sticky, which usually appears wet, it means the dough is probably too warmed up. Shape it into a ball and wrap it in cling wrap. Chill it until it firm enough to roll.
If the dough is too hard to roll, it means it is too chilled. Give it a few minutes on the counter to thaw so it's pliable enough to roll. Because, if you try to roll when it's hard it will crack too much. You want your dough chilled, and yet, still easy enough to roll.
It's best to chill the pastry before you bake it. That makes sure the butter stays cold. When baked, the butter melts into the dough and makes a beautiful flaky crust. And if the pie crust is not cold the dough tends to shrink.
If you live in a hot and humid climate - place the flour and salt in a bowl and keep the bowl in the fridge for about an hour. This will keep the ingredients cold. Avoid touching the dough too much with your warm hands. Also, flip the dough over the rolling pin when possible. Work on the back of a chilled baking tray rather than a counter-top. And chill the tray in the fridge when you let it rest. That way the dough and tray will stay cold at all times.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you