Why is impossible pie called Impossible Pie?

Table of Contents:

1. Why is impossible pie called Impossible Pie?
2. How long should a custard pie cool?
3. Why did my custard pie crack?
4. How do you keep a custard pie from cracking?
5. Why is my pie pastry falling apart?
6. What can I use if I don't have a pie funnel?
7. Why is my pastry sinking?

Why is impossible pie called Impossible Pie?

Why is it called Impossible Pie? I think it has something to do with the fact that it bakes it's own crust. All the ingredients are dumped into the pie plate and you let your oven work it's magic to do the “impossible”. It comes out with three delicious layers!

How long should a custard pie cool?

Reduce oven temperature to 325°F, and continue baking until pie is golden, set around the edges, and slightly jiggly in the middle, 50 to 55 minutes, covering edges of piecrust with aluminum foil if needed to prevent overbrowning. Transfer to a wire rack; let cool completely, about 30 minutes.

Why did my custard pie crack?

Those cracks you see in your pie are the result of overcooked eggs, eggs that have tightened up so much, in an uneven way, that they've created fissures in the filling. Usually you'll notice cracks around the edge of the pie first, which makes sense; the edges cook more quickly than the interior.

How do you keep a custard pie from cracking?

To slow down the shrinkage or falling of the filling, let the pie cool down in the oven gradually. When the pie crust is completely cooked and golden, turn off the oven but leave the pie in. Let it sit in the oven for 10 to 15 minutes in an off-oven.

Why is my pie pastry falling apart?

If your pie dough breaks and crumbles when you try to roll it out, it's probably too dry. ... Just sprinkle some cold water over the dough with your fingers and work it in—gently! —until the dough comes together. If your dough gets too warm, send it back into the fridge to chill out.

What can I use if I don't have a pie funnel?

If you don't have a pie funnel you can always use an upside down egg cup. Pop your filling in.

Why is my pastry sinking?

When flour combines with liquid, proteins in it form elastic strands of gluten. The more you mix, the stronger and stretchier those strands become, causing tough, shrinking pastry.