Why does my pie crust melt in the oven?

Table of Contents:

1. Why does my pie crust melt in the oven?
2. Should a graham cracker crust be baked?
3. How do you keep pastry from sticking to the tray?
4. Should I line my pie dish?
5. Should you trim pastry before or after cooking?
6. Is it best to trim pastry hot or cold?
7. What happens if you over work pastry?

Why does my pie crust melt in the oven?

If you haven't been scrupulous about keeping all your ingredients cold and you take awhile to roll out the dough then the butter can start to heat up and melt even before it goes into the oven. So once it hits the oven, the crust just kind of slithers apart.

Should a graham cracker crust be baked?

Chilling a Graham Cracker Crust If you choose to chill your graham cracker crust, the melted butter you used to form the crust will harden to hold the crumbs in place and set the crust. ... With a baked crust, that's not necessary.

How do you keep pastry from sticking to the tray?

You can get, in pump bottle or aerosol, a liquid that contains vegetable oil and typically an emulsifier like lecithin that forms a layer between the mixture and the tin and helps stop the cake from sticking.

Should I line my pie dish?

For a tender flaky pie crust, do not oil or grease pie pans. Greasing the pan will change the texture of the crust. If you want to remove the pie from the pie for serving, lightly grease the pie pan with Pan Release or lightly spray with cooking spray before lining it with the pastry.

Should you trim pastry before or after cooking?

Don't trim the rim of the pastry before baking Leave a 1cm overhang to allow for shrinkage and curl it over the rim of the tin, pinching it lightly so it grips the edges. Trim after baking using a sharp knife.

Is it best to trim pastry hot or cold?

Pastry must always be chilled in a fridge after making. This helps it to relax which in turn will help to prevent it shrinking on baking. Additionally, instead of trimming excess pastry from a tart case before baking blind you could also leave it overhanging the tin.

What happens if you over work pastry?

Overworking the dough also makes it tough. When a crust is served cold it will often be tough because the fat is chilled, making the crust hard. Pastry is crumbly and hard to roll: Measure your ingredients carefully. Too much shortening makes the pastry crumbly.