I wanted to pass on these tips for making a wonderful pie crust. The Crisco Pie Hotline offers lots of help. Here are some of the most frequently asked questions, as reported in Country Living magazine.
Is there a trick to making my crust extra-flaky?
Cold ingredients. Refrigerate everything -- from flour to shortening to your rolling pin -- for at least an hour before you start.
What can I do to prevent my crust from shrinking too much in the oven?
Roll our the dough two inches larger than your pie plate, the position it in the plate. Let the unbaked crust settle for 10 to 15 minutes before you trim. Then leave a half-inch border to fold over the edge of the pan.
How can I avoid a soggy pie crust?
Well, it's going to happen to some extent because of the fruit juices. It helps to thicken up your filling by cooling it in the refrigerator for about 30 minutes before using it.
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