![]() ![]() After your pie crust is arranged in the pie dish, return the crust to the refrigerator for at least 30 minutes to allow it to rest (I find this helps prevent shrinkage).Continuing my summer fascination with any and all fruit desserts with goofy names, not two minutes after I discovered the existence of slab pie, I was fixing to make it.Transfer the dough to your pie dish by very gently rolling it around the rolling pin.If the dough has been refrigerated for more than 30 minutes, leave it at room temperature for about 10 minutes before working with it.Work quickly! Pie crust is best worked with then is it chilled but not rock hard.To flip the dough over, it helps to use a bench knife or a scraper.Turn the dough often: roll from the center, turn roll, turn, roll, etc.Alternatively, if your dough is cracking, consider using cooking spray on top and also on counter (just a bit). If the dough seems sticky, flour very well on both sides.Insufficient resting: Fruit pies also need time to rest ideally overnight but for at least 2 hours. If you precook the filling a bit you don't have to worry about the bubbling. No bubbling: Another reason fruit pies may be runny is if the pie filling didn't bubble during baking - this is the step that allows the filling to thicken when baking. I recommend ⅓ cup of cornstarch for every 5 cups of mixed berries (fresh or frozen). First, the proportion of fruit to thickener may be off. I find that the easiest way to avoid all this is to let the fruit drain very well and to "pre-thicken" the filling by cooking the filling just a pit prior to baking the pie.įruit to thickener ratio: Fruit pies can be runny for a few reasons. ![]() Why is My Pie Runny?įruit pies can be runny if you don't use enough thickener (cornstarch), if you don't let the filling bubble in the oven when baking, and/or if you don't let the pie cool enough after baking. Read more about thickeners at Fine Cooking. I love to use cornstarch to thicken this pie because it turns clear and is not cloudy, it stands up for a long bake, and it works very well. The only recommendation when using frozen berries is to let the filling mixture thaw to ensure you don't end up with a runny pie. I love to keep frozen berries on hand for smoothies and also for morning oats and they also happen to be excellent in this pie.įrozen berries work very well in this pie and can be used in exchange for fresh.
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