Pastry and Filling

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Pastry

When pastry is rolled too thin;

- it absorbs juices easily
- it may not brown well
- top crust softens when pie cools
- crust breaks easily.


When pastry is rolled too thick;

- it may not bake thoroughly.


When pastry is not properly fitted;

- it may not brown evenly on bottom
- air under crust causes bubbles, making crust uneven
- it may shrink during baking if stretched too much
- edge may become too brown if pastry is too far above pan.


Filling

When too much filling is used;

- juice may cook out into oven
- filling may not be thoroughly cooked


When too much sugar is used;

- it may be too sweet
- it may be too syrupy, possibly cooking out into oven


When too much thickening is used;

- filling may be pasty


When not enough filling is used;

- pie may be uneven in shape, lower in center than at sides


When not enough sugar is used;

- filling may be sour
- may be too thin to serve nicely


When not enough thickening is used;

- filling may be too juicy
- crust may soak
- pie is hard to serve.


** Always make open slits on your top crust before baking to let steam escape during cooking. This will also help prevent fruit pies from spilling over from sides.