FAQs
The theory is that the fat disrupts the formation of bubbles on the surface of the viscous fruit mixture.
What does butter do in filling? ›
Some maintain that the butter is for taste; others claim that it helps the filling set up, particularly when using flour as a thickener.
How do you keep the bottom of a fruit pie from getting soggy? ›
Coating the inside surface of the bottom crust will create a barrier to prevent sogginess. Adding a layer of corn syrup or a slightly beaten egg white before pouring in the filling will form a seal between the pie dough and the filling and will help make the crust crisp and flaky.
What does butter do for pie? ›
Butter for flakiness and flavor, and shortening for its high melting point and ability to help the crust hold shape. You can use butter-flavor shortening if desired. If you want to skip the shortening, feel free to try this all-butter pie crust instead.
How to prevent pie from doming? ›
Pastry chef Cheryl Day offers another alternative: “lining the edges of the pan with a double layer of heavy-duty foil will prevent the pan from heating up too fast and help prevent the cake from doming in the middle.”
Do I need to butter pie dish? ›
Non-stick spray, butter, or shortening in the pie dish, on the other hand, will prevent sticking — but since most pie and tart crusts are pretty heavy on the butter already, you shouldn't need a lot of, if any, grease to get the job done. Using too much, or the wrong kind, can change the texture of your pie dough.
What are the disadvantages of using butter in baking? ›
Inconsistent Results. Butter tends to melt faster than other fats when exposed to heat, which can cause problems in certain recipes where precise measurements are key.
Why use crisco instead of butter? ›
Cookies provide a solid example of the differences in using butter or shortening in a recipe. Cookies made with only butter may spread a bit more, have crisper edges and taste rich and buttery. Those made with only shortening bake higher and spread less during baking.
Should you prebake the bottom crust of a fruit pie? ›
You do not need to pre-bake a pie crust for an apple pie or any baked fruit pie really, but we do freeze the dough to help it stay put. Pre-baking the pie crust is only required when making a custard pie OR when making a fresh fruit pie. you should probably get: Pie weights are super helpful to have for pre-baking.
How to make a fruit pie without a soggy bottom? ›
Sprinkle dried breadcrumbs or crushed cornflakes, or other types of cereal, on the bottom crust before filling and baking in the oven. This will prevent the filling from turning the crust soggy.
Flour is the only thickener that produces significant cloudiness, though cornstarch-thickened filling is somewhat more opaque than fillings thickened with other starches. Taste-wise, the best thickener is Pie Filling Enhancer.
Which butter is best for pies? ›
Cold unsalted butter – Supplies the pie crust's unbeatable flavor and flaky texture. Use unsalted butter. The amount of salt in different brands' salted butter varies, so for better control over the flavor, it's best to begin with unsalted and add your salt.
What are two disadvantages of using all butter in pie crust? ›
Butter is prized for its sweet, rich flavor and is our preferred fat for pie crust recipes, but its low melting point and overall makeup can make it difficult to work with. Unlike shortening or lard, butter is not 100% fat.
Why might butter not be the best choice for making pies? ›
The cons: Butter can be harder to work with than lard or shortening because of its lower melting point, so the dough temperature has to be just right. If it gets too warm, it will be too soft to handle and will tear easily. Butter is a firmer fat, so if it's too cold, your dough will be more difficult to roll out.
What does brushing butter on pie crust do? ›
Brushing a bit of melted butter on the rolled crusts can give a nice richness if that's what you're after. In the bowl of a food processor, combine the cookies and the sugar and cinnamon, if using.
How to keep pie filling from separating from crust? ›
My pumpkin pie always cracks or separates from the crust.
The solution? Blind-bake your pie crust with pie weights until light gold, then pour in the filling and bake until inch or so diameter in the center is still jiggly like jello—not soupy.
What thickens pie filling? ›
Cornstarch as Pie Filling Thickener
Just like the name suggests, cornstarch is derived from corn. Cornstarch is faster-acting than flour and forms a smooth, relatively clear filling. Just be aware that too much cornstarch can create a slimy texture.
What does it mean to dot with butter? ›
One frequent question I get is "What does 'dot with butter' mean?" Dot with butter means to literally, place "dots" of butter on top of the filling and under the top crust. This extra step makes the pie's filling a little bit more delicious and rich, but doesn't do much else. Your Grandma did it and you should, too.