Pie Troubleshooting Guide Article - Allrecipes.com
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Pie Troubleshooting Guide

Unworkable dough? Soggy crust? Learn how to fix--and prevent!--common pie problems.

The dough cracks when I try to roll it

The dough is either too dry or too cold. If it seems to be crumbling apart, work a few sprinkles of water into it--a squeeze bottle works well--but try to handle it as little as possible. If it merely cracks at the edges when you run the rolling pin over it, it probably just needs to warm up a little. Allow it to sit on the counter for a few minutes, but don't let it get too warm, or the layers of fat will melt together and your crust will not be flaky.

The dough sticks to the rolling pin

Chill the dough before trying to roll it out. Lightly flour the countertop and the flattened ball of dough. Keep dusting the pastry lightly on both sides as you roll. You don't want to work in more flour, but you can always brush off excess from the dough.  Pastry cloths and rolling pin covers are also available. These are made from thin machine-washable cotton, and they will help prevent sticking dough; be sure to lightly flour the cloth and the cover before using them. You can also roll the dough out between sheets of waxed paper.

The crust doesn't brown on the bottom

Cover the edges of the crust with aluminum foil, and place the pie on the bottom oven rack. Begin baking at a relatively high temperature (425 to 450 degrees F/220 to 230 degrees C), then reduce it after 20 minutes or so. The initial high temperature will help the crust to brown, and reducing the temperature will allow the filling to cook thoroughly before the crust burns. Even better: invest in a baking stone. Bake the pie--on a baking sheet to prevent spills--directly on the hot stone.

My crust is soggy

Brush the bottom crust with beaten egg white or heated jelly before pouring in your filling. Or try partially or fully baking crust before adding the filling. Partially baking the bottom crust can be a challenge if you're making a double-crust pie, but it can be done--you just won't get a good seal between the top and bottom crusts.

The crust is too pale

Increase the oven temperature. You can also brush the top crust with beaten egg or milk for a golden, glossy appearance. If your crust recipe contains vinegar or lemon juice, this could be the culprit as well: these ingredients are used to make the crust tender, but they can also inhibit browning. Counteract it by adding about a teaspoon of sugar and a pinch of salt to your flour before mixing in the fat.

I pre-baked my pie crust, and it came out shrunken, puffy, and misshapen

Allow the dough to rest in the refrigerator both before and after rolling it out. Also be sure that you never pull or stretch the dough when fitting it into the pan. Use a fork to poke the crust in several places to allow steam to escape without forcing the crust to puff up. If you're baking a custard pie where the filling is baked in the crust (as opposed to a cream pie, where the filling is cooked on the stovetop then poured into a pre-baked crust) holes in the crust allow the custard to seep through the holes. (You can save extra dough when rolling out the crust and use it to patch cracks and holes.)

My pumpkin pie cracked in the center

Custard pies--including pecan pies--need delicate handling. A too-hot oven or over-baking are the most common causes for cracking. Don't let the filling puff up or "soufflé," and don't bake the pie so long that the filling is completely set in the center. See Pumpkin Pies and Custard Pies  for more tips.

My fruit pie is runny

One way to ensure your filling is thick enough is to pre-cook it. Take half to two-thirds of the fruit-sugar-starch mixture, and bring it to a boil. Simmer the filling for at least one minute for cornstarch or tapioca, and three minutes for flour-thickened pies. Remove from heat, and stir in the remaining raw fruit. This gives you a thicker filling that still contains chunks of uncooked fruit for texture.

Also, be sure the pie has cooled completely before you slice it--the filling needs time to set properly.

More Pie Tips

Jul. 10, 2009 6:47 am
My meringue gets weepy with brown water droplets on top and after first servings and pie is refrigerated overnight, there is a lot of clear liquid in the pie plate making crust soggy and the remainder of the pie inedible!
Jul. 19, 2009 5:20 am
southern gma, that has happened to me too and its very depressing! im not sure ALL the tips to prevent this but I am pretty sure you need to put the meringue on while the filling is still hot, and "seal" the edge... so usually i plop the meringue around the edges in a circle, and then plop the rest in the middle. then i spread it around, and use the spatula around the edges so the meringue is directly touching the crust. perhaps the best way to visualize this is to imagine you are going to "trap" the filling, or "suffocate" it by making sure there is enough meringue to cover all the edges so no air gets in. maybe someone else will have a better explaination.. good luck!
Jul. 22, 2009 2:38 pm
uncle bud 
Jul. 24, 2009 10:38 am
by putting a beaten egg in your pie filling your pies wont run anymore and you will not tast the egg
Jul. 25, 2009 10:08 am
Tammy, I use the pie crust on the side of the Crisco can. I have never had any problem with that one and it is delicious!
Jul. 25, 2009 10:13 am
Valerie, I think maybe you are not incorporating your sugar into your egg whites well enough. Try beating sugar and eggs a little more. Hope that helps, I used to have the same trouble.
Aug. 4, 2009 3:26 pm
Tammy, I did this once too, I think it is a combination of too much water/ liquid and to much handling which turns it more in to paper mache than a flaky pie curst. Try ice water next time. And less kneeding.
Lori from CT 
Sep. 4, 2009 10:47 am
I had this problem years ago until I found that if i whip it for a really good length of time,(to me..i don't worry about overbeating it) it doesn't weep. Gotta make sure that sugar is incorporated really good. So far, this works for me.
Sep. 5, 2009 2:25 pm
When I make a two crust pie, such as an apple pie, the top crust stays high as the apples cook down. Then there is too much space between the apples and the crust. How do you prevent this?
Sep. 6, 2009 8:15 am
Every time I make pie crust, it is too flaky to handle--I have flour and dough everywhere! The ratio of 2 cups of flour to 3/4 cup of shortening doe not work--I'm thinking I may need to increase the shortening--to much water makes a tough crust.
Sep. 9, 2009 1:15 pm
How do you keep apple filling and top crust from separating. The top crust stays domed and the filling shrinks away from it.
Sep. 22, 2009 7:26 am
You need to make adequate vents (slits) in the top of the crust, so it can settle down as the pie cools. Also, use a variety of apple meant for baking, like Paula Red. Some apples, like gold delicious, shrink and get mushy after baking. As for the meringue, I found the weeping only happens with time. Bake your pie the day you plan to serve it, or the day before at earliest. The other tips are good too.
Sep. 24, 2009 5:41 am
My pie crusts always tear apart on me when trying to put it in the pan. It does this no matter what I try to do! And my crusts are not flaky! The crust starts tearing while I am rolling it and it sticks to my counter even when I flour it! I would love to know how to make a really good pie crust! HELP!!
Sep. 26, 2009 11:34 pm
the best pie crust making tip i ever received was to roll out your dough on waxed paper lightly coated with flour and then you just flip it over into your pie pan works great
Oct. 10, 2009 7:42 am
After having even a 12 year old complain about my pie crusts I have given up!!!I can make great crusts if I use lard but have started eating kosher and now they are nasty.Hey I make great cakes still. LOL
Oct. 13, 2009 12:00 pm
I made a beautiful apple pie, heaping with apples. It looked great when I took it out of the oven, like it was still heaping high above the edge of the pie plate. When I cut into it, it was all a farce! the apples had cooked down and there was a great gaping airspace between the apples and crust. What did I do wrong?
Oct. 15, 2009 12:31 pm
I planned on making an Apple Pie from scratch today and had forgotten I always have that dome effect too. How can that be avoided? Several asked, but no answers were given.
Oct. 15, 2009 6:46 pm
you people are awesome.I am all new at this stuff and your tips make me look like a pro from the start. Thanks to all who give there input!!!
Oct. 17, 2009 6:15 pm
The best tip I've ever tried and now use all the time for flaky, tender, easy to roll and shape pie crusts is to add approxiately 1/3 cup of vodka to the water portion of your dough recipe and make sure this liquid mixture is very very cold, the vodka moisture bakes away leaving absolutely no taste, and inhibits the gluten formed by combining the flour and water. You can easily roll this dough out because you are using more liquid than just the water. You can roll and re-roll and it never gets tough or cracks, or shrinks or any of the usual problems encountered in making and rolling pie crusts. The recipe was found in a Cook's Illustrated book and its worked every time for me, really....no taste of vodka at all. Its online too at Cooks Illustrated, although I do love this site!
Oct. 19, 2009 4:16 pm
There are so many people (including me) who are intimidated at the thought of making a pie crust,but with all your great tips we all can achieve the perfect crust! I love this website!
Oct. 23, 2009 7:51 pm
For those with pie crust issues.The recipe that I use is the butter flaky pie crust on here. I learned you need to freeze the butter and use a cheese grater to grate the butter into the flour.(thank u alton brown)than just use your hands. i have no issues with over or underworking the dough. Also I use ice cold apple cider instead of water and the crust is always good. But only use as much as needed to bring the dough together than ball up, wrap in plastic wrap and put in fridge at least 20 mins. though 30-40 is better. I avoid the dome effect with apple pie by using a lattice top. works always and looks like grandmas.
Oct. 23, 2009 11:20 pm
WOW! HOW CAN i GO WRONG WITH ALL THE TIPS ON MAKING PIES AND CRUSTS.using vodka? who'd of thought? Sometimes even with wonderful tips I can still manage to screw it up sometimes!!
Oct. 24, 2009 3:46 am
maryellen & babs, to keep the top crust from domeing, you should cut more vents into it. I always make four leave veins, and dot the top!
Oct. 24, 2009 10:27 am
My mother-in-law taught me to vent my top pie crust by making a large tree with the trunk, branches and little grass vents at the bottom. This will stop the large dome from forming and is very pretty. I also sprinkle sugar on top.
Oct. 24, 2009 2:38 pm
To keep crust edges from burning or becoming done before the pie simply wrap them in foil; make sure foil does not touch filling. Also, for a flaky crust use ice water.
Nov. 4, 2009 1:52 pm
Re: domed apple pie crusts, I've found when I precook the apples (cut in smaller slices, some in 'chunks' in a skillet over low heat with the sugar and spices for about 10 minutes, it allows them to compress a litle so when you top the pie with your crust the top crust doesn't "set' so high and will set on top of the filling more closely while it finishes baking. And the venting of the crust is crucial too. Hope this helps, good luck. Also, I've experimented with using a variety of apples, as stated before, for flavor and texture and it seems to work for me.
Nov. 10, 2009 6:25 pm
Need advice.. my crusts taste great but they never retain their crimped shape during baking. The crust just sort of melts over the edge of the pan! I make the dough (combination crisco/butter), shape into a ball and let rest in the fridge for 30 minute. Still the same problem... any ideas?
Nov. 11, 2009 5:22 am
I need advice on making really creamie topping for coconut cream pie. I don't care much for the egg white marange. Is this done with heavy whipping cream ? If so, How ?
Nov. 12, 2009 4:15 pm
Tammy, I had a terrible time making pie crust. Years ago I worked in a nursing home and a 93 year old lady said dear I have the perfect recipe for you. You will never mess it up. You can add as much flour to it as you want and it will always turn out great. I would like to pass it on because she was ohhh so right. 1/2 lb lard cut up in pieces, 1 tblsp white vinegar, 1 tblsp salt, 1/2 c milk, 2 1/4 flour. Use hands to mix w/out rings. If too wet sprinkle with flour roll out and wallah. Perfect every time. Good luck
Nov. 14, 2009 2:56 pm
When I cut my apple pies (2 crust) the crust either sticks to the pie plate or the edges of the crust break. I always bake in a glass pie plate and cover the edges of the crust while baking. What do I need to do to get nice pretty slices?
Nov. 14, 2009 7:02 pm
Why is my pecan pie runny??? I do exactly what the recipe says and every time its runny.... :( Please help me..
Nov. 16, 2009 7:30 am
Mommaduke, I use fresh whipped cream on my coconut cream pie. Whip 1/2 cup heavy cream with 1tbs granulated or powdered sugar on high speed until stiff. I put my mixing bowl in a slightly larger one half filled with ice. The colder the cream the better it whips up. I flavor mine by whipping in 1 tsp of vanilla at the end. Other flavors can be used like 1/2 tsp ground cinnamon, ginger, or nutmeg. When using stronger flavors and extracts use 1/4 to 1/2 tsp to taste. Its fun to customize your whipped cream to compliment the dessert you are preparing. I hope this helps.
Nov. 19, 2009 6:21 am
For apple pies I always pre-cook my filling just a bit (5 minutes tops) and add the cornstarch, let it cool completely and then put into the chilled pie crust,my pies never come out runny and my crust doesn't go soggy either. I make 20 pies at a time and this is the easiest way I have found to do it. As for flaky pastry; 1/3 of each into it: lard,shortening and unsalted butter; grate it in (frozen first) or use a pastry blender and cut it in then take the flour,fat salt, mixture and keep it chilled in the fridge; when ready to bake pies add 1/3 tsp.vinegar with 1 beaten egg and ice water ( I keep a half filled container of water in the freezer and when ready to bake 1 fill it to the top;wait 1 minute and then it is cold for my pastry) then put the 1/2 filled container with the water back in the freezer for the next time you bake. It saves time and I always have ice water on hand for baking. Never overwork it with your hands; I use a metal spoon to fold it together and then put just eno
Nov. 19, 2009 6:30 am
add a bit of cornstarch when you mix your eggs /sugar and corn syrup together for the pecan pie; always cool your toasted pecan first before adding to the shell before baking. If it still happens add 1 additional egg white to it and this should prevent the situation.
Nov. 19, 2009 6:34 am
I think if I used vodka in my pie baking I would never leave the kitchen and no pies would get done either; lol
Nov. 19, 2009 3:50 pm
Everyone says I make good pies. The biggest trick I know is to wipe your counter top with a damp cloth then lay a piece of plastic wrap on the damp counter top and smooth it down. Put your pie crust in the middle and cover it with another sheet of plastic wrap and roll out. peel the top plastic wrap off and invert crust into pie plate and peel bottom plastic wrap off. Never nead or handle dough any more than you have to . It makes the crust tough. The easest crust I have ever made and the best is 3/4 cup+ 1 tablespoon shortening, like crisco, 1/4 cup boiling water ,1 tablespoon milk, 1 teaspoon salt, 2 1/4 cups flour. Measure shortening into bowl and add boiling water. stir mixing up. Add milk stir. add flour and salt and stir into ball. Gather in a ball and cut in two pieces. Roll is directed above. Can be refrigerated or frozen.
T Shaw 
Nov. 19, 2009 10:55 pm
Can I use already baked sweet potatoes, for sweet potatoe pie, instead of boiling them from raw??
Nov. 20, 2009 5:54 pm
The plastic wrap trick is a life saver. I plan on baking lots & lots of pies now that I have tried it. Wax paper works as well but not as well as plastic wrap. @ T Shaw ~ I don't see why not. Pumpkin for pie can be baked, boiled or steamed so I'd say yes.
Nov. 21, 2009 7:03 pm
Re:Runny pecan pie, you may actually be cooking it too long. I learned the hardway that after a pecan pie sets up in the oven it can become runny again because the temperature gets too hot. What worked for me is I tried cooking less time and maybe even 5 degrees cooler oven. Hope it helps.
Nov. 22, 2009 11:52 am
The trick that I've found most useful is using waxed paper to roll out and transfer the pie dough. My son bought a silicone baking sheet for me and I find that it is great to lay on the countertop when working bread dough or pie crust, it helps to keep me from adding too much flour or overworking(aka struggling) with dough sticking to the counter. I will try the plastic wrap idea next time...i'll try the vodka too...maybe even for pie.
baking lady 
Nov. 23, 2009 11:36 am
I'd like some help on soggy crusts in pumpkin pies. I'm going to try brushing with egg white and letting it dry or putting in oven 5 minutes or so. I use 10" glass pie plates so have problems with rim crust being too brown by time the pumpkin is set. I'm bringing this to the in-laws for first time on Thanksgiving Day. Help!
baking lady 
Nov. 23, 2009 11:37 am
Woops, forgot to say I do have the rim protectors just not sure they will fit the 10 inch. Thanks
Nov. 23, 2009 6:03 pm
When I make custard pie, after is sits for just a little while the crust gets soggy, any suggestions?
Nov. 24, 2009 7:20 am
Mary Ellen - partially precook your apple filling, then put it into the crust. That prevents the huge change in height in an apple pie.
Nov. 25, 2009 7:24 am
Can I substitute half and half or cream for evaporated milk in a pumpkin pie recipe?
T M Anderson 
Nov. 25, 2009 11:07 am
I'm so frustrated! We bought a new oven 3 years ago and it baked PERFECTLY. Now, all my baked goods are burning. This morning I baked a pecan pie and the crust was burnt before the filling was even set. On the second pie I tried to add foil around the crust that was showing. It ended up tearing the crust off. Now I have two ruined pies for Thanksgiving :( What on earth do you do when your oven burns everything?
Patty Nance 
Nov. 25, 2009 1:15 pm
Nov. 26, 2009 8:40 am
How do I keep the sides of my gingersnap crust from shrinking when I bake it?
Dec. 3, 2009 9:29 am
I make great pecan pies but my bottom crust keeps sticking to the pie plate (10" glass pie plate) I have tried using extra flour on the bottom of crust or even on both sides of crusts. Its like the rich sugary filling leaks through the crust on the bottom. Does anyone think putting the pie on the bottom shelf of the oven would help or coating with an egg white? Any ideas? I bake pecan pie for Thanksgiving and Christmas family get togethers and I don't want it to happen again on my Christmas pie.
Dec. 8, 2009 4:37 am
For the soggy-bottom-crusted fruit pies--it was suggested in this site's tips that you bake the pie on a baking stone to make the bottom crust turn out crisp.
Dec. 8, 2009 11:10 am
Can I make the pie crust the day before and leave it in the refrigerator?
Dec. 10, 2009 11:15 am
Roll the pie crust between saran wrap. Take off the top saran, turn the piecrust & remaining saran upside down onto piepan. Carefully remove the saran and press the crust into the piepan. This should prevent crust from breaking.
Dec. 10, 2009 1:58 pm
To TM Anderson, You need to recalibrate your oven. It is cooking too hot. I have a digital oven themometer (bed,bath and beyond), my oven did the same thing so I recalibrated it. Set your oven to 350 and let it pre-heat, then take the temp. If it is at 375 you will need to set your oven to 325 for a 350 recipe. Or you can take the oven dial off and work with it until it is set to the correct temp. You might have to do this several times to get it right.
Dec. 14, 2009 5:13 pm
For everyone having troubles with apple pie shrinkage, well the trick i learned is that i would peel and cut all my apples(any kind) and add them in a bowl with lemon juice, brown sugar, flour and cinnamon and then i leave it sit in the fridge for an hour or so. It causes it to shrink down in size so when u fill ur pies and cook them they will be nice and full. I found this out while making a pie one time and then did not feel like making it so i let it sit for quite some time before i was like oh i better make the pie and it worked so i do it that way all the time and my pies stay nice and full. Hope this helps. U can also fill the pie up with some homemade apple sauce too to keep it full. Good luck.
Dec. 21, 2009 5:03 pm
How many days can I keep my pie crust in the fridge?
Dec. 21, 2009 5:04 pm
That is unbaked pie crust.....
Dec. 23, 2009 7:41 am
Wow, lots of great tips here, thanks everyone! Any tips on blind-baking pie crusts? I tried one last week and it got mis-shapen and droopy. It tasted amazing though!
Dec. 24, 2009 9:55 am
So many questions.... Meringue- preparing 1/2 cup water mixed with 2T of sugar and 2T of corn starch and cooking it, cooling it and adding it to the beaten egg whites in lieu of just sugar will prevent weeping and be undetectable in the finished pie. The corn starch absorbs excess moisture as it bakes. Alternatively, mixing your egg whites with marshmallow cream makes a fantastic meringue as well. (No added sugar needed) 3 egg whites to 1/2 container of marshmallow cream. The gelatin in the marshmallow cream stabilizes the meringue! Perfect every time! Blind baking pie crusts- Use dried beans to fill the pie crust before baking. They will hold the dough in place until it sets and bakes. Keep them to use each time. They also make ceramic beads that can be used, sold at gourmet cookware stores or web sites, but beans are cheaper! Hope this helps!
Dec. 24, 2009 10:04 am
Oh yeah... one more thing.. My mother used to always bake her single crust pie shells upside down between two pie tins. Be sure to prick the pie crust thoroughly with a fork to prevent bubbling and puffing. She always put her filling in HOT as soon as they came out of the oven because she said using cold filling was what caused egg whites to weep and not cook thoroughly and the filling to soak into the crust as it reheated. She always baked wonderful pies, vanilla cream & lemon meringue being my favorites!
Carole the Cook 
Dec. 24, 2009 1:16 pm
I have been making lemon meringue pies for over 40 years (occasionally) and I have never had a meringue failure before. I had the whites at room temperature and everything was clean. I have tried to form peaks in the meringue three times. I have wasted 12 egg whites trying to get peaks. Is the kitchen too hot or could it be the weather? I'm frustrated. Thanks for any ideas.
Carole the Cook 
Dec. 24, 2009 3:00 pm
Never mind. I changed mixers and that did the trick.
Feb. 3, 2010 10:16 pm
egg whites should be room temperature before they are beaten. when making a lemon pie, some times I like to fold the meringue into the hot lemon and fold together, pour into baked pie shell, makes a nice lemon chiffon pie.
Ms M 
Feb. 13, 2010 10:02 am
to moser I can not figure out how to use the vodka in a pie crust recipe, you say 1/3 C.Most of them I find are a 1/2 C or less liquid Even looked in my Cooks Illustrated Books, have 2 huge ones, and could not find it online HELP
Pat D 
Feb. 14, 2010 7:08 am
Mary Ellen Try cooking the apples before putting into the pie crust. You can then fill it all the way up with partially cooked apples and they do not shrink as much. Less crust space.
Feb. 22, 2010 10:59 pm
When I bake pies I use tenderflake lard and follow the recipie inside the box but always use pastry flour and 7-up or any clear pop instead of water. Very easy to work with and a perfect flaky crust every time.
Feb. 27, 2010 8:05 pm
When using frozen fruit for pies should it be thawed first ie raspberries if not cooking the filling before baking?
Mar. 10, 2010 10:07 pm
I'll try to be brief-just (another) thanks to all you good folks..I lost my mom at 12 and I had to learn by trial and error (before this site and FN!)I am almost to tears sometimes thinking how thoughtful of people to put little hints on everything- let alone to share "Mom's secret recipe" -I never got one from mine so thanks for sharing your's..(I LOVE PIE!! And my pies are still pretty sad, but w/ all this help I think my kids may actually eat one! Vodka?? Who woulda thunk it?!)
Mar. 14, 2010 12:15 pm
I have made meringue pies for 40 yrs. They were always perfect, but lately for some reason, my meringue 'floats' after it has been out of the oven a few hours. This is especially so on my Lemon pies, more than the coconut or chocolate. I use the same recipe as always, and always seal my edges, but the whole thing seems to shrink and water forms between the meringue and the filling! any suggesions??
Mar. 15, 2010 8:02 pm
For those of you who have soggy bottoms on your pies, try sprinkling about a tablespoon of flour and a tablespoon of sugar on the crust, prior to adding the filling, and mix around gently all over the bottom of the crust. this usually protects your crust from the moisture in the filling. Or you may not be getting your fillings thickened enough and they remain watery. The filling should have a creamy texture when it is cooked and has cooled a bit.
Mar. 15, 2010 8:06 pm
I have no problems with fruit pies, but I do with meringue on lemon pie. It does not help me when people say to beat the meringue until it stands in peaks. My meringue always weeps, and I have tried almost everything. Is there some better yardstick to use than to just get the egg whites to standing in peaks.
Mar. 15, 2010 8:12 pm
Frozen fruit is better not thawed as the fruit goes to jam when you stir it after it is thawed. However you need to be sure the fruit is not in big frozen chunks, and you need to be careful that you thoroughly mix your sugar and thickening agent carefully stirring it into the fruit mixture before you add it to the pie crust.
Mar. 15, 2010 8:15 pm
For those of you who have soggy bottoms on your pies, try sprinkling about a tablespoon of flour and a tablespoon of sugar on the crust, prior to adding the filling, and mix around gently all over the bottom of the crust. this usually protects your crust from the moisture in the filling. Or you may not be getting your fillings thickened enough and they remain watery. The filling should have a creamy texture when it is cooked and has cooled a bit.
Mar. 15, 2010 8:19 pm
if you want to make a flaky pie crust try not adding all of the fat at once. Mix up most of the fat and flour until it looks like meal, then add the rest of the fat. It should then look like it has small peas in it. Then add the water, and the pie crust will usually be flaky.
Mar. 19, 2010 1:23 am
i am baking a walnut pie and i used the perfect pie crust recipe..... my crust is still to pale and i think it might even be kinda raw since i can peel it from the pan. the filling is perfect but BIG problem with pie crust . can someone help me, or tell me way this happened. thanks :)
Mar. 30, 2010 10:48 am
Have made pumpkin pie recently, using a flakey pie dough and the crust cracked after baking, same thing happed with lemon tart using a sweet dough (blind baked). Does anyone know why this happens/how to prevent? Cheers!
Apr. 2, 2010 4:31 pm
When I make lemon meringue pie the filling is always runny. Why is that? Also how long should you beat the meringue?
Apr. 8, 2010 5:50 am
I know this may sound abhorrent to all you purists out there, but the one sure-fire way to avoid pie crust problems is to use Pillsbury's ready-made crusts. Perfect crust every time! {:-)
Apr. 10, 2010 9:04 am
Is it just me, or does anyone else notice a difference when trying to whip egg whites - using the new "healthier" omega-3 eggs? Both my aunt (a life-long fantastic baker) and I have had loads of trouble while trying to beat egg whites for meringues for pie topping, cookies and tortes, and for chiffon cakes. Both our husbands have heart problems and we use the omega-3 eggs now. In frustration, I switched back to the old plain eggs, and this seemed to solve the problem. I am not a scientist, but does the omega-3 fatty acid prevent the eggs from whipping the same way that a less than pristine mixing bowl would?
Apr. 13, 2010 11:22 am
dabuhrs...if your lemon filling is not setting properly it may be because you stirred it too quickly or aggressively. Try just pushing the mixture around slowly - the point is to stop it from sticking to the bottom and burning, but you have to be very careful not to break down or deflate the cornstarch granules. The cornstarch swells up and this is what allows your filling to set. Hope this helps!
Jun. 3, 2010 12:51 pm
Great tips. Can't wait to try them out.
Jun. 26, 2010 10:25 am
As getting the pie crust on the pie plate, I roll it on a floured rolling pin and roll over the plate. I also use ice cold butter and ice cold crisco and ice water.My Pies are always flakey. I am new at making pie crusts. My problem is fluting..they always look like well...not pretty. Just so-so
Jun. 26, 2010 10:27 am
I agree on the pillsbury already made pie crust. They are actually very good.
Jun. 30, 2010 8:29 am
I have read all the comments and noticed that no one mentioned how to pick up the rolled out dough the way my grandma did. After the crust was rolled out to the right shape, she simply rolled it around the rolling pin and carried it to the pie pan and unrolled it. Never tares and can be placed just where you want it.
Jul. 14, 2010 2:42 am
I've been looking to see if anyone else has my problem but can't see any thread on the subject so if anyone can help me I'd appreciate it! My problem is that my pie filling tends to shrink away from the crust which looks terrible. It's not that I'm overcooking the filling because I've tried cooking them for the bare minimum of time (onnly 30 minutes for cheesecakes of lemon tarts). What can I do to solve this? Maybe my pastry is to blame but it's a completely foolproof recipe which never slumps, shrinks only a very little and is lovely and short. Any advice welcome!
Jul. 21, 2010 5:40 pm
I have had a problem with the crust getting soggy on fresh raspberry or strawberry pies. Is there any correction to this. It is wonderful the first day but a soggy mess the next. I use the mashed berry,sugar,water, and cornstarch cooked together.Then stir in my fresh berrys. Any hints !!!! thank you
Jul. 24, 2010 7:44 pm
I'm having a problem after I take my raspberry pies out of the freezer. I wait for them to totally thaw before I bake them, as normal,in a preheated oven as I usually would. Once cooled, they run terribly! I use cornstarch as a thickner, when I make and bake one fresh it's just fine. It's only after the freezing process and they are vacumn sealed. thanks for any solution.
Jul. 27, 2010 5:07 pm
Please help, I have tried the old Lemon Ice box pie recipe that my mom made and I have made before, but now it will not get firm. It tastes great, but not firm. I use fresh lemons and yolks only, what is going on???
Jul. 30, 2010 7:41 am
The best way to roll out the pastry is using plastic wrap. I put 2 sheets of plastic wrap on the counter and lightly dust with flour. (I use 2 sheets and overlap the edges because 1 sheet is a bit too narrow to fully roll out the crust). Place Pastry on the plastic wrap then lightly dust the top of the pastry and cover with 2 sheets of plastic wrap. Roll out pastry, lift top sheet and set aside. Pick up pastry with wrap still attached and place in plate. You can work the pastry into place with plastic still attached then peel off when ready. You can reuse the plastic wrap if doing multiple crusts.
Aug. 5, 2010 6:46 pm
i needed these comments. i made the crust but it crumbled. i sat down and started to read comments and realized it just needed more water, shot crust through food processor with some water and it was fine! whew! thanks all!
Aug. 11, 2010 9:09 pm
OK, need help! The last few times I made a pie crust it kept cracking & crumbling when I tried to roll it; after it was baked it seemed like it turned completely to a powder! It tasted OK, but that's not what a pie crust is supposed to be! Any ideas? Thanks for any suggestions
Aug. 12, 2010 7:10 pm
Lorie- Re: your "runny" pecan pie problem: try adding a heaping teaspoon of flour for each pie mixture. This makes the filling a little more custard-like. Got this in a recipe from an older friend of my Mom's over35 years ago. And it has served me well ever since. Where I come from, Pecan Pie is n almost religious experience! Pecan Capital of the World with a Pecan Show and pie contest every year for over 100 years. So, good luck!
Aug. 19, 2010 9:48 pm
I have the same problem with shortie on 21 july 2010. My apple pies are great the first day, but soggy the next day. What should i do? Thx
Aug. 23, 2010 6:21 pm
I have a real problem with my pie crust shrinking!! I have to make pies for around 300 ppl next month and NEED help!! I have tried chilling the dough and not handling it very much. and suggestions?
Sep. 2, 2010 7:55 am
I am the family pie baker and have had tremendous success with this recipe: 2 cups flour 3/4 tsp. salt 1 cup Crisco 1 egg, beaten 1 TBSP white vinegar 2 TBSPS ice cold water Mix flour in salt in a large bowl. Add Crisco in pieces by cutting off with a knife. With a pastry blender, cut Crisco in until mixture resembles size of small peas. In a separate bowl, beat egg, then whisk in vinegar and water. Pour mixture all at once over flour mixture. Stir with a fork until it forms a ball. Cut in half with one "half" slightly bigger. The bigger piece will be your top crust. Take two plates and lay a piece of plastic wrap on each. Put each half of dough on plates, wrap with plastic and press down with the palm of your hand to form disks. Refrigerate while prepariing filling. Apple pie: 5 or 6 Granny Smith apples. Juice of 1 lemon. 1/2 cup white sugar. 1/4 cup brown sugar. 1/2 teaspoon cinnamon. 1/8 teaspoon nutmeg. (I use fresh nutmeg). Pinch salt. 2 Tbsps cornstarch
Sep. 2, 2010 7:59 am
To prevent sogginess in berry pies, I add 3 Tbsps of instant tapioca pudding granules that have been ground into a fine powder using a cofee bean grinder. I mix the powder in with my berries/sugar/brandy mixture.
Sep. 2, 2010 8:01 am
Oh and brush the bottom crust of berry pies with a little beaten egg!
Sep. 6, 2010 1:16 am
can't wait to try these pie crust recipes i have had people give me every kind of pie recipe and tell me there is no way this one will fail and it did,so the problem isn'nt always the recipe but the way it's put together which i have discovered reading all these posts thanks so much for all your info.
Sep. 8, 2010 6:43 pm
I made a lemon meringue pie today but when I took it out of the oven the filling seemed to be very liquidy. Will that set once it cools???
Sep. 11, 2010 2:13 pm
I bake a lot of pies and would like to know how to keep a pumpkin pie from getting brown and black spots on the top of it? thanks for tips on soggy crust. I'm going to try brushing them with egg.
Sep. 12, 2010 6:44 pm
Iam also having a problem with clear liquid in the bottom of the pan, making the pie soggy if you don't drain if off. I can't seem to figure out what the problem is.
Sep. 14, 2010 3:31 pm
Mosashi I am having the same problem with my lemon meringue Pie's.. I have tried 3 pies and am having the same problem with filling not setting. Also to KateB about the omega-3 fatty acid eggs. I am not a scientist either but I would think anything fatty would cause egg whites not to set. I have take pastry classes and cake decorating classes and have always been told to make sure your utensils are grease and oil free when beating egg whites since the oils cause the whites to break down and not form you "stiff peaks" we are trained to look for. Which I also agree with someone else who stated there should be some other standard other than Stiff peaks to judge that the whites have been betten enough
Sep. 18, 2010 11:51 am
I followed directions to the tee and my dough was still un-workable. I could not roll it out it was breaking all up and crumbling apart so I just dampen my hands a little and patted it out in my dish. So very disappointed the top was the same way so I patted out the best I could and cut it in strips, even though difficult to work with it was quite tasty and flakey when done. Any suggestions on what I am doing wrong? It makes me not want to try again it was such a mess to fool with. Thanks Linda
Sep. 18, 2010 3:18 pm
I followed directions to the tee and my dough was still un-workable. I could not roll it out it was breaking all up and crumbling apart so I just dampen my hands a little and patted it out in my dish. So very disappointed the top was the same way so I patted out the best I could and cut it in strips, even though difficult to work with it was quite tasty and flakey when done. Any suggestions on what I am doing wrong? It makes me not want to try again it was such a mess to fool with. Thanks Linda
Sep. 23, 2010 11:17 pm
I've been having trouble with lemon meringue too! I did get some moisture but it wasn't too bad. The problem is the filling and meringue pulled away from the crust after refrideration (almost like it shrunk!) and there was a rediculous looking gap all the way around the pie!
Oct. 4, 2010 6:43 am
Doyle, try this recipe for Lemon Meringue. Mix in a double boiler top. 4 T. cornstarch 4 T.plan flour pinch salt 1 1/2 cups sugar.add: 1 1/2 cups boling water .Cook and stir over direct heat until the mixture boils. Set over hot water cover and cook 20 minuites. Remove from heat. Add: 1 T. butter 1/3 cup lemon juice 4 egg yolks beaten . Pour into a 9 inch baked pie shell .Use the egg whites for the meringue
Sweet T 
Oct. 5, 2010 7:28 am
Can anyone fill me in on how to cut pie out and keep the pie shell from falling apart? I usually have to "waste" a piece or two because the pie shell falls away from the filling...any suggestions?
Oct. 9, 2010 7:36 pm
Help - Banana Cream Pie I made my first Banana Cream pie from scratch today. The crust turned out great. The filling tasted good and the meringue had nice peaks and browned nicely in the oven.Everything looked great while it was cooling. Then a ring of liquid appeared around the edge of the crust. When I sliced the pie, filling and the meringue never formed together. They slid away from each other. The pie tasted wet! What did I do wrong? Help? I live in Denver - high altitude maybe?
Oct. 24, 2010 8:42 am
Why does my pumpkin pie crust come away from the back side of the slice when taking it out of pie plate. My crust are normally tender and thin, if this information can help at all.
Nov. 6, 2010 4:40 am
Lee & Jenn, You have to make sure that your meringue is sealed around the crust. Make sure "no air" can seep through. Make sure too that you add the sugar "GRADUALLY"...not all at once. Also, add 1/4 tsp. cream of tarter to your egg whites while beating. I didn't know about sealing the edges and my pies were always weepy. I still get sugar beads on tops after they've cooled, so if anyone can tell me why this happens, I'd appreciate your hints. Pat
Nov. 8, 2010 3:21 pm
when making berry pie my berrys boil over my lattace crust and makes it look very unatractive any suggestions
Nov. 12, 2010 5:42 pm
I have a question, I made the ruth's grandma's crust on here that I found. It tastes great, but I had a hard time rolling it out, it was very dry and cracked constantly, I tried to add more water, but then it would stick to the rolling pin and counter!! When I'd add flour it would make it crack again! It still baked well though, once I managed to make the lattice work, but then, when I cut it after letting it cool the lattice work broke into pieces,instead of cutting into little pie pieces, the top lattice just started breaking apart. I followed the recipe perfectly, except I used an unbleached whole wheat flour, could that be why it was too dry? should I have added more water? PLEASE HELP...I love the recipe, it tasted great, but I need it to hold together!!
Nov. 13, 2010 1:32 am
For those who have problems knowing how long to beat meringue or have beads form on the baked meringue, try this: After all the sugar has been added, beat the egg whites until the sugar is completely dissolved. Test it by rubbing a small amount of the mixture between your thumb and index finger. If it still feels gritty, it needs to be beaten more because the "grit" is undissolved sugar. After you spread the meringue over the top of the pie, bake the pie in a preheated 350 degree oven until the meringue is lightly browned.
Nov. 14, 2010 3:34 pm
I hae to giggle a bit and think of all the years and all of the failed pies and successful pies I have made. The question tht stuck in my head was the little girl named Tammy that said her crust was too hard. aha I have an answer. Tammy you made a noodle pie crust. If you add an egg without vinegar(an old time recipe) it is a noodle. I made a wonderful first time rhubarb/strawberry pie, yep had to break through and eat the filling. Have heart all we learn as we go and only gets better or its a great story to tell the grandkids.
Nov. 15, 2010 11:32 am
I make a great tasting chess pie but it is always runny, what am I doing wrong? What makes it set?
Nov. 18, 2010 4:35 pm
If you are having trouble with pie crust, here are some good tips. I never have trouble! 1. Instead of water, use ice cold Sprite (or another comparable, clear soda) 2. Do NOT over-handle your pie crust. Also, don't mix it in a mixer, use a fork and a spoon. 3. An over-warm kitchen will make it "wilt" and harder to handle. It also makes the texture off sometimes. 4. Use a pastry cutter to cut the butter or shortening in (I like a 50/50 mixture) and do it until it is hardly lumpy (it should be grainy, but no large lumps). This is the one time that you won't be "over handling". 5. When you add the soda (or at the very least, ice water) do it a little at a time, sprinkling it on. Pull it together with a fork, gently, adding more until it mostly all holds together. Too much, and you can't roll it. Too little, and it won't hold together. 6. When you pre-bake a crust, if you're having a hard time with your edges wilting, your oven needs to be hotter (def. preheat!). If you are b
Nov. 18, 2010 6:30 pm
Does anyone know what causes the crust of my pecan pie to rise above the filling and how to fix it? It tastes great, but a bit messy!
Nov. 20, 2010 8:20 am
I love baking pie, and my pie crusts work everytime. My sister gave me this recipe. 3 cups flour 1 tsp. salt 3 tbs. sugar half as much shortening as flour half as much water as shortening. Use a big bowl and put all ingredients in at one. do not use pastry cutter use hands. Put in frig. for 1 hour. This makes 4 crusts. I grease the pie plate and sprinkle s little sugar on it. This is a greaat recipe for little one to help. They love getting their hands and mix.

Nov. 20, 2010 8:23 am
That's 3 cup flour 1 1/2 cup shortening 3/4 cup cold water
Nov. 20, 2010 6:13 pm
Nov. 23, 2010 6:33 am
I used to get lots of weeping from the lemon meringue pies. It's got to do with the sugar granules. If you add too much sugar at one time it doesn't dissolve properly. Switch to powdered sugar and the weeping goes away, but remember to use about a quarter less of the powdered sugar than the recipe calls for.
Nov. 23, 2010 6:27 pm
For the lady who waited until meringue was stiff in peaks but wanted another way to tell when to stop whipping the meringue - whip until the meringue loses it "glossy" appearance and it will be just right. Dave
Nov. 24, 2010 6:10 am
Soggy bottom pies? I bake my bottom pie crust (with rim protector) until just starting to brown. Then I add fruit fillings, the top crust and bake as usual. The bottom crust comes out perfect.
Nov. 29, 2010 9:14 pm
re: weeping meringue, back in the 1950's, mom taught me to 1)SLOWLY add sugar, beating well after each addition, 2)rub the beaten mixture between your fingers to see if ALL of sugar is dissolved, or it will weep. Also: be sure the meringue is absolutely covering the filling edges, including the crust/filling seam, (glues the meringue to the crust!) or it will shrink (pull away) when cooled. Use cream of tartar, WELL-beaten eggs, COMPLETELY dissolved sugar, and your pies will be perfectly topped. (Put onto HOT filling, not cold.) Brown, cool, and serve. Good information on this site!
Jan. 24, 2011 9:33 am
My pecan pie fillings leak through to under the crust. Hoping you can tell me what I am doing wrong. Thanks…JB
Jan. 29, 2011 1:01 pm
I have a Le Cruset stoneware pie plate and the crust always sticks to the bottom of the plate. Apple, Pecan, whatever! Help PJ
Jan. 30, 2011 5:44 pm
I baked an apple pie today, I used equal amounts of Golden Delicious and Granny Smith. My pie turned into pie applesauce, what happened? Did I bake it too long? What a big let down, feel like I won't try making pie from scratch again. Can anyone help??
Feb. 14, 2011 4:56 pm
My pie crust always turns great - I use either the egg and vinegar.. or the ice water.. The only problem is I have to double the recipe to get enough crust. If it's for 1 double crust pie...- I need crust to make 2 etc. If I use the correct amount the crust is way to thin and breaks. hmmmm ?
Mar. 2, 2011 9:44 pm
I made an apple pie with Granny Smith apples tonight and the apples broke down like applesauce. The recipe called for a trickle of whiskey and I'm wondering if that had anything to do with it. I've never had apples do this to me, especially Granny Smith. I did pack them in slice at a time and the slices were chunky so I am confused. Any ideas what happened? It wasn't over cooked either, the crust was perfect color and texture. Disappointed!
Mar. 15, 2011 8:17 am
Southerngma: add 1 teaspoon of meringue powder or cornstarch PER egg white. It ahould help with the weeping.
Mar. 21, 2011 12:10 am
Something I always do when preparing to make a pie. I take out the usual four eggs-plus one. That extra one I mix with a couple drops of water. Just before I bake my crust I brush the egg around the rim and and edge. Keeping an eye on the rim of the crust,when it starts to "brown" I put the crust ring (BBB) on. Finish cooking. The edges don't shrink and turns out golden.
Mar. 28, 2011 11:07 am
Why do my pie crusts stick in the bottom of the pie pan?
Apr. 21, 2011 9:52 pm
I baked a chocolate chess pie for my family at Christmas and it came out great, everyone raved about it. I've since used the same recipe twice and it has come out inedible. The recipe calls for 1 stick of butter, 2 sq of semi-sweet chocolate melted together and then added to other ingredients which are already blended (2 beaten eggs, 1 cup of sugar, 1 tsp of vanilla, and a dash of salt) and then poured into a pie crust and baked for 35 mins at 350. I've followed the recipe the same way all three times but only had success the first time. The other two times the crust is browned but the filling isn't set and seems to layer - with a clear sugary layer at the bottom and a chocolate looking layer on top. It doesn't have the cracked tan top that the first pie had when it was set and came out great. Any advice on what is wrong? Am I mixing it incorrectly? Is it my oven temperature? Any help would be greatly appreciated as the first pie was such a hit people keep asking me to mak
Jul. 2, 2011 7:09 pm
HELP! .. I just baked a pie shell and as I was getting it to the cooling rack the pie shell craked from the side down through the bottom...Does anyone know how I can repair it... Or do I need to start over?
Jul. 14, 2011 1:44 pm
Is it possible to not get the bottom crust cooked enough? When I look at the pie through the glass pie plate it looks like it isn't done...should I put it back in the oven?
Aug. 10, 2011 3:00 pm
Every time I make a lemon meringue pie the meringue pulls away from the crust and it gets weepy. I make sure the meringue is thoroughly stuck to the crust when baking, but as it cools it pulls away. Any tips on how to stop this from happening?
Aug. 19, 2011 9:56 am
When I prebake my pie shell the sides of it fall into the bottom so I am left with more of a pie disk then a shell. What can I do to prevent the sides from falling in?
Sep. 15, 2011 10:53 am
i make great tasting crust very flaky but i cant pick it up after i roll it out i use cold shortening ice water so my pies never look the greatest but taste good
Sep. 29, 2011 9:58 am
I got rid of my old tupperware pie storers because if I wanted an extra tall meringue, it wouldn,t fit. Now the new one allows all the humidty in from the refrigerator and my crust becomes a soggy mess. Now I may have to buy my 30 year old tupperware back at the thrift store. unless some one know of a better way to seal my pie from moisture. Also, I beat my meringue a lot stiffer than they say you should,it rarely weeps that way. crm of tarter has never worked for me. Sometimes I put a dollopp of marshmello creme in my egg whites, it makes the egg whites beautiful, it doesn't weep and I find people that don't like meringue, don't always know it is egg whites. No eggy taste.
Oct. 16, 2011 5:31 pm
I have had so many challenges with pie crust. I will definately use the tips above when I make the next pie. Thanks!!
Oct. 21, 2011 7:38 am
I made a key lime pie yesterday. It requires no baking. I followed the recipe exactly. It is not firm. What can I do next time?
Oct. 24, 2011 8:06 am
Oct. 31, 2011 8:04 am
When beating your meringue, add the sugar a little at a time and beat till you have large peaks and rub it between your finger to see if you can feel the sugar , if not it is ready for the pie.
Nov. 6, 2011 10:55 am
I tried baking mini pecan pies and they sunk in the middle - drastically! I used the mini pie shells. Can anyone help? I was hoping to make them for Thanksgiving. Here's the info: I tried a new recipe, for pecan pie made without corn syrup - got great reviews. I made 1/2 a batch and filled 4 mini pie crusts. The only difference is I added about 1 oz. of whiskey, which I always use, and heart healthy butter, which another reviewer said worked fine. They sunk when I took them out! Disappointing! Now, because they're minis, I baked them, as another reviewer recommended, at 350 for 15 mins. and then turned it down to 300. I baked at 300 for 30 mins because they're smaller, and thought they were done. I read that they might have sunk because they were underdone. I halved this recipe: 1 cup light brown sugar 1/4 cup white sugar 1/2 cup butter 2 eggs 1 tablespoon all-purpose flour 1 tablespoon milk 1 teaspoon vanilla extract 1 cup ch
Nov. 11, 2011 12:51 pm
When freezing fruit pies I always use 1 1/2 times the thickener called for... so if the recipe says to use 3 tbsp cornstarch (or flour/tapioca) then use 4 1/2 to 5 tbsp. There's always more liquid after the fruit freezes and then thaws so without extra thickener it will be too runny. Works perfect for me every time :)
Nov. 13, 2011 6:31 am
you guys share very good tips!! I live in jakarta and I love pies, but they're not very common here and sometimes it's hard to make one without some reference. I have no idea on how a crust should be, except for some apple pies I found in some restaurants..so sad >.
Nov. 18, 2011 6:44 am
Why does my pecan pie filling run under crust when it is baking? Ther is no holes or tears in the crust when I put in filling.
Nov. 21, 2011 7:14 am
After baking a custard or pecan pie, the crust has floated to the top of the pie. I am very careful to seal it before baking, so it must be that it is cracking while in the oven? How can I fix this?
Nov. 22, 2011 1:08 pm
I am making an apple pie today (Tuesday) that won't be served till Thurs.. Are there any tips for preserving it so it sill still be juicy in 2 days? (I'm making a crumb topping, and will keep that separate until Thurs.)
Nov. 23, 2011 2:38 pm
I just baked a pumpkin pie and forgot to add the sugar. I searched frantically for a way to fix it. Most posts on websites suggested i throw it out. There was one suggestion that worked amazing - pie is rescued! Scoop out filling, put in a blender, add the sugar, blend - all fixed. I took it a step further and covered the crust with foil and put it back in the oven for another 10 or 15 minutes. Beautiful - like I never had a problem!
Nov. 23, 2011 6:51 pm
My mother-in-law gave me her pecan pie recipe years ago. She said to prevent a runny pie beat the eggs really well before adding any other ingredients for the filling. This has always worked for me.
Nov. 24, 2011 8:38 am
will somebody help me please, I backed a pecan pie and it looked hard like candy. since this is my first time ever and I never had it before . I just baked it for my son. and planing on serving it tonight, can any one tell me what it is suppose to look like and what can I do to make it softer. thank you
Nov. 27, 2011 7:44 am
I had finally mastered the pie crust and was pretty proud of my accomplishment many years ago. I just recently moved to the high desert and I have yet to make a good pie crust. It just falls apart! I've added extra shortening, or extra liquid to try to come up with a less dry dough, but I wind up having to go buy a frozen crust if I'm going to have a pie. I could really use some help.
Dec. 25, 2011 7:50 pm
Help, my lemon meringue pie always runs, it was my moms recipe and hers was always great. When I put it in the pies crust it looks fine tastes great but should I not put it in the refrigerater for the next day? I don't know, mom did and it was fine. What am I doing wrong? My meringue always seals the filling.
Jan. 6, 2012 3:11 pm
My grandmother always said never, NEVER make a pie that has a meringue topping on a wet day - foggy or drizzling or raining - as it will never set and the meringue will weep. Hope this helps.
Mar. 12, 2012 4:40 pm
I could really use some help please. I have made the cinnamon pie twice now, and yet niether time has it turned out very thick at all. It's only about 1/2 inch thick. I know that pictures can be decieving but the ones I've came across have looked maybe 1 or more inches thick. If there's is anyone that could take a minute to help me with this issue I know unwound appreciate it so very much. Thank you for just reading this.
Mar. 19, 2012 10:19 am
HELP ME PLEASE! I made a chocolate cream pie and it turned out having a gritty texture what could be the issue??
Apr. 24, 2012 4:26 pm
Nice tips!
May 1, 2012 11:42 pm
My recipe for pie crust is, 2&1/3 cp all-purpose flour, 3/4 cp shortening, butter, or lard, about 1/2 tsp salt and 5 tsp ice or very cold water. I don't chill or freeze the shortening or whatever, and I don't rest it in the fridge. I've been making this crust for over 60 years and it never fails me. I made concrete the first few times I tried to make crust. Just HAD to find a better way.LOl. I don't cut in the shortenug etc, I mix in a large stainless mixing bowl because of the room. I dab the shortening etc in in small dabs and flip the boiwl to toos it, like a salad. till it is in pretty small pieces. Then finish it with my hands or a wire whip. Sometimes I use a wire whipe to cut it in, really easier and faster. You can work the heck out of it UNTIL you put in the liquid. THAT is when you REALLY have to start being really careful. After you out the liquid in, the more you work it the tougher it gets, likewise, the more liquid you use, the tougher. I lightly flour a piece of waxed
May 1, 2012 11:52 pm
OOPS: For mounding up the pie, slixce the apples or other fresh fruit thinner, and pile it high in the center. For thickening i use 5 TBLSP all-purpose flour with the spices and sugar and then toss with the sliced fruit. The juice from the fruit will mix with the flour and thicken it nicely. I detest pies with corn starch use as a thickener, so UI never use that. I use all purpose flour. Makes a much better tasting filling, fruit or cream pies, and a much smoother texture. For apple pies, i uase at least 3 different apple varieties. Usually 3 Granny smith, 2 Galas or Braeburns, and 1 red delicious. Makes a much better tasting pie. I also always hated throwing all those apple peels with all the vitamins in the compost pile, so I now peel the apples, put the peels in my blender ( or Magic Bullet) and puree them, and ad then to the slced apples. adds more flavor and puts the vitamins in my family, not the compost.
May 13, 2012 3:52 pm
I love baking pies! This is a great troubleshooting article. Thanks!
Nancy K 
May 29, 2012 5:42 pm
My rhubarb pie had clumps of uncooked sugar in the bottom. Am I using too much sugar? The pie crust was well browned and the rhubarb well baked-soft and delicious. This is a Betty Crocker basic recipe - 5 cups rhubarb and 1.75 cups of sugar with 1/4 cup flour. Help!!
Jun. 14, 2012 12:40 pm
NEED HELP !! buttermilk pie is a fav of mine but at times they will not set and i fallow the recipe to the letter but they are still like water in a pie shell.what am i doing wrong?
Sep. 30, 2012 3:52 pm
When making my pumpkin or pecan pie, I add a little all purpose flour to the mix to help stabilize the pie, similar to some cheese cake formulas. I have also placed a pan of water in the oven while baking to keep moisture in the pies
Oct. 11, 2012 2:03 pm
I tried my sisters crust recipe for apple slices - tore when trying to get it into a 15'x11" half sheet pan. Couldn't even quite roll it out long enough. If that wasn't bad enough, I forgot to add the boiled down liquid (drained apples). The top crust was just as bad. How is one suppossed to roll out crust this big and then successfully get them in the pan and then on top of the apples (apple pie slices)? My sister is in the process of moving, etc. so I didn't call her.
Mar. 13, 2013 7:56 pm
When I put the top layer,pie crust on.I use my fingers and also a fork,to keep the two crust together.but it seem's that half way cooking, the juice's start to ooss out between the two crust....plz help me..thank-you!
Apr. 4, 2013 10:00 am
Is anyone having trouble making the classic Crisco pie crust? I have been using the same recipe for over 40 years and for some reason the last two I tried to make were disasters! I redid them three times and the crust was still awful. Fell apart when I tried to make a lattice top, just crumbled in my hands! Fell apart as I tried to place the crust into the pie pan! NEVER had this problem before. Has Crisco changed its formula???? No way is this my problem. I have literally made hundreds of crusts with Crisco and NEVER had a problem. Help with your comments please.
Nov. 10, 2013 2:06 pm
What causes the crust to float above the filling in pecan pie? The pecans are still on top, then the crust, then the filling. I have seen it happen to 2 different people.
Nov. 25, 2013 6:55 am
If I prebake my pie crust for a lemon meringue pie today, how long may I leave it out? Or should I freeze the pie first and bake it on Wednesday when I make the lemon meringue pie?
Nov. 27, 2013 1:10 pm
My chess pie is browned on top, with a brown crust, but still very runny in the center. I'm afraid it will burn if I leave it in the oven. Why is it not firmer in the center? I have cooked in 15 minutes longer than the recipe requires. Can I fix it, or should I trash it and go to Kroger deli?
Feb. 14, 2014 3:04 pm
Silly me forgot to brush the top with egg wash.so i put the rack on botton shelf turned the broileron for a little to quick brown it.BE CAREFUL WHEN YOU DO THIS KEEP A CLOSE EYE OR YOU'LL BURN IT UP FAST.
Apr. 1, 2014 7:32 am
The crust on my coconut custard pie didn't brown after 45 mins. in the oven. Is there a way to fix that problem now that the custard is cooked through?
Elizabeth martin 
Feb. 1, 2015 1:55 pm
Want to know why crust goes above the crust in a pecan pie I cook my filling an pour it into the crust do I cook the crust first or let the filling cool need help make these for thanksgiving all the time been having problems please help
Elizabeth martin 
Feb. 1, 2015 1:59 pm
Sorry why the crust goes under the filling when pecans pies are cooking crust is between pecans and filling
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