How to Avoid Burning Pie Crust

Don’t you love a light and flaky pie crust? Whether it is on a pie or a quiche, a beautiful light to medium brown edge is delightful and delicious. Conversely, a burnt pie crust edge can ruin the whole thing. So how do you go about ensuring a light and flaky pie crust edge?

Kitchen Hacks:

Here are kitchen hacks to help you achieve that perfect light and flaky pie crust edge:

Use cold ingredients: Make sure your butter or shortening is cold when you are making the dough. Cold fat creates steam when it melts in the oven, which helps create a flaky crust.

Don’t overwork the dough: Handle the dough as little as possible to avoid developing too much gluten, which can result in a tough crust. Mix the ingredients until they just come together.

Chill the dough: After you make the dough, chill it in the refrigerator for at least 30 minutes before rolling it out. This helps relax the gluten and solidify the fat, making the crust easier to work with.

Roll the dough out evenly: Roll the dough out on a floured surface to an even thickness. This ensures that the crust will bake evenly and not burn in certain spots.

Frozen pie crust: Frozen pie crust is a great way to save time and the dough is already cold.

Use a pie shield or foil: If you are worried about the edges of the crust burning before the rest of the pie is done, you can cover them with a pie shield or strips of foil. This will protect the edges while allowing the rest of the pie to bake properly.

By following these tips, you can ensure that your pie crust has that perfect light and flaky edge that everyone will love.

Email your pie crust hacks to me! I’d love to know what works for you.