A B C D E F G H I J K L M N O P Q R S T U V W X Y Z

Why did my pastry crumble?

Best Answers

Problem one: My pie base is wet and paste-like. Richard's solution: Soggy bottoms can be a right nuisance, even though they don't really alter the taste of your bake. They are usually the result of either a filling that's too wet in your bake or an under-cooked or thin pastry base. read more

If you add too much water, your pastry will definitely not crumble, but it will not be ethereally flaky either. It may even be a little chewy. The right consistency just barely holds together when you first mix the dough. read more

Tough pastry: Use a pastry blender to cut in the shortening until well mixed and the mixture resembles small peas. It's the tiny pockets of fat encased in flour that make a pie crust crisp. Use less flour when rolling out the pastry since too much flour and too much water makes pastry tough. read more

If the pastry is crumbly and difficult to roll, then the crust is most likely too dry. Adding moisture will help the dough become more coherent. Add a few sprinkles of cold water (no more than a teaspoon at a time), handling the dough as little as possible until it's evenly moistened. read more

Related Facts

Image Answers

Further Research