Should I Prebake my crust for sweet potato pie?

Table of Contents:

1. Should I Prebake my crust for sweet potato pie?
2. Is lard or butter better for pie crust?
3. Can I use margarine instead of butter for pie crust?
4. What can you use instead of butter for pie crust?
5. What can you use in place of Crisco for pie crust?
6. What are the 2 characteristics of a good pie crust?
7. What type of leavener is yeast?
8. What type of flour is best to use in pastry making?
9. What is the most likely reason a baked pie shell shrinks in the oven and is smaller than the pie pan?
10. Why is my pie crust falling apart?
11. Can you overwork pie crust?

Should I Prebake my crust for sweet potato pie?

We always partially bake a crust for pumpkin pie, bean pie, chess pies, and sweet potato pie even if the recipe calls for a baked crust. That extra 10 to 15 minutes of baking time ensures a fully cooked bottom crust. It ensures that you have no soggy bottom.

Is lard or butter better for pie crust?

Lard makes an excellent fat for a pie crust. ... Butter being superior in flavor in most doughs and crusts, does make for a harder fat to work with. It melts quickly, and if not handled correctly, can create a chewy crust rather than flaky. If baked to perfection, butter-based crusts almost always win out.

Can I use margarine instead of butter for pie crust?

Margarine may not provide the flakiest crust, but you still can use it to easily create a masterpiece worthy of any filling. Replace the fat in your pie crust recipe with the same amount of margarine. For example, if the recipe calls for one-half cup of butter or shortening, use one-half cup of margarine instead.

What can you use instead of butter for pie crust?

Vegan butter, shortening, coconut oil, and lard are all dairy-free alternatives that can be used in place of butter in pie crust recipes. Each option imparts a slightly different flavor and texture, so choose the ingredient based on what you're looking for in your final pie.

What can you use in place of Crisco for pie crust?

The ideal substitutes for the shortening are lard, margarine, coconut oil and butter.

• Lard. Lard is an animal-fat product and is perfectly acceptable in most of the recipes that call for the shortening. ...
• Coconut Oil. The second option is the coconut oil. ...
• Butter. Butter is my personal favorite choice.

What are the 2 characteristics of a good pie crust?

Answer: The following are characteristics of a good pie: Crust is evenly browned and golden brown around the edge, somewhat lighter brown on bottom. Crust is flaky and tender. Filling is firm, smooth, and adequately cooked.

What type of leavener is yeast?

Yeast is a type of biological leavening because it is a living organism- a fungus! Yeast eats sugars and starches present in dough and produces carbon dioxide and alcohol. This process is called fermentation and is what makes yeast dough rise.

What type of flour is best to use in pastry making?

Pastry Flour: An unbleached flour made from soft wheat, with protein levels somewhere between cake flour and all-purpose flour (8 to 9 percent). Pastry flour strikes the ideal balance between flakiness and tenderness, making it perfect for pies, tarts and many cookies.

What is the most likely reason a baked pie shell shrinks in the oven and is smaller than the pie pan?

If the oven temperature is too low, the pastry will shrink. Make less filling and fill the tart shell to below shrinkage level.

Why is my pie crust falling apart?

Your dough is too crumbly. 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.

Can you overwork pie crust?

Pie doughs fail when they come out tough, not tender and flaky. Usually due to overworking, this can happen either during the initial mixing or during rolling and shaping. ... Cold butter is a key to pie dough success. It should be straight-out-of-the-fridge-cold.