How do you keep a pie crust from turning brown?

To keep the edge of a pie crust from over-browning, you can purchase a pie guard or shield or can make one with aluminum foil.

1. Cut a 1-foot length of foil from a standard-width package of aluminum foil.
2. Cut a circle out of the center of the foil (begin and end cut on the folded edges).

How do you keep pie crust from melting?

How To Keep Pie Crust From Shrinking

1. Don’t forget to give pie crust time to “rest”
2. Poke holes and use pie weights in the bottom of the crust if pre-baking.
3. Avoid glass pans if possible.
4. Don’t overwork the dough.
5. Don’t stretch the dough to fit the pie pan.
6. Leave a little room around the edges.

Why did my pie crust turn out hard?

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.

What does too much shortening do to pie crust?

Too much shortening makes the pastry crumbly. Add more water, 1 teaspoon at a time. Soggy bottom crust: Could be one of several things. Check out your pie pan.

What rack should you bake your pies on and why?

A pie’s place in the oven is on the bottom rack. The worst mistake you can make with your pie is under-baking the bottom crust—it makes for a soggy, doughy mess. Baking your pie on the bottom rack will ensure that bottom crust gets nice and golden brown.

What do you Brush pie crust with?

For a glossy golden appearance, brush with an egg yolk that was beaten with 1 teaspoon of water. For slight shine, brush with half-and-half cream of heavy whipping cream. For a crisp brown crust, brush with water. For a little sparkle, sprinkle with sugar or decorator sugar after brushing with one of the washes.

Which is better for pie crust butter or shortening?

Your grandma used lard. Your mom used shortening. But if butter and vegetable shortening are your choices, read on. For years, I’ve alternated between two favorite recipes: Classic Double Pie Crust, a crust made with both shortening and butter; and All-Butter Pie Crust.

Is pie crust better with butter or Crisco?

The pros: Butter has the best flavor and it forms light, lofty, flaky layers in pie crust. The cons: Butter can be harder to work with than lard or shortening because of its lower melting point, so the dough temperature has to be just right. If it gets too warm, it will be too soft to handle and will tear easily.

What is the best tool to use to roll out a pie crust?

Rolling pin picks are personal. Some folks like a hefty marble one, some prefer grandma’s hand-me-down rolling pin. If you’re starting from scratch, try a French rolling pin like this. It’s versatile and great for rolling out pie crust.

What happens when you don’t weigh down your pie crust before baking?

On top of that, shrinkage means a pie shell won’t hold as much filling as it should, increasing the rate at which the remaining filling will bake, leading to cracked and curdled custard pies. Such problems don’t have to be par for the course, and are easy to avoid when you know how to handle the dough.

How do you make fried peach pie dough?

Fried Peach Pies. Divide dough in half, and shape into 2 disks. Wrap each in plastic wrap, and refrigerate for at least 2 hours or until needed. In a medium saucepan, combine peaches, brown sugar, butter, vanilla, cinnamon, salt, and nutmeg for filling; cook over medium heat until peaches are tender, approximately 30 minutes.

How long do you cook Peaches for a peach pie?

Slice each peach into small sections and place in a skillet, along with a little butter, granulated sugar, brown sugar, cinnamon and nutmeg. Stew the peaches for about 12-14 minutes. While the peaches are cooking, go ahead and set out your pie crust and let it soften on the counter for about 15 minutes.

How do you cook peaches so they don’t go bad?

Wrap each in plastic wrap, and refrigerate for at least 2 hours or until needed. In a medium saucepan, combine peaches, brown sugar, butter, vanilla, cinnamon, salt, and nutmeg for filling; cook over medium heat until peaches are tender, approximately 30 minutes. Remove from heat, and let cool completely.

How do you make peach sauce with cornstarch?

Place the peach slices, sugar, lemon juice, and cardamom in a saucepan. Bring to a boil over high; reduce heat to low. Cover and simmer 5 minutes. Stir together cornstarch and water; stir into simmering peach mixture. Increase heat to high, and bring to a boil; boil until thickened, about 1 minute. Remove from heat, and stir in butter.