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There are various reasons why pastries crack during the rolling process, although some of them are more common than others. In this section, I’ll walk you through all the different factors to help you pinpoint the culprit in your situation! 1 – Ignoring the Ratios. Pastry dough doesn’t have a lot of ingredients.
Just be aware that an all-butter crust will be firmer – a little stiffer – than one made with even a small amount of Crisco. So it takes a bit more muscle to roll out an all butter dough. Here then, in brief, are the 5 things you can do to help prevent your pie dough from cracking.
Do you love baking pies but find yourself wondering how to prevent your pastry from cracking when rolling it out? The most common reason pastry cracks when rolling is that it’s too cold and dry. Cold pastry is less pliable, making it prone to cracking.
Ball up the pie crust. Flatten it into a round disc and roll it out again. If the dough breaks, put the rolled-out crust in the fridge to rest for 30 minutes. This allows the fat to chill in case the dough warmed up from too much handling (a cold dough delivers a flaky crust).
If your pie dough breaks and crumbles when you try to roll it out, it's probably too dry. This is a relatively easy fix. Just sprinkle some cold water over the dough with your fingers and work it in— gently!— until the dough comes together.
One method is to fold the crust into quarters and gently transport to the pie pan, placing the folded corner in the center of the pie pan and gently unfold. Another option is to roll the crust around a lightly floured rolling pin and then unroll into the pie plate.
In this article, we’ll discuss what can cause your pie crust to crack during rolling, as well as provide a step-by-step guide with a helpful video showing you how to roll out your pie crust so that it stays intact.
The most common reason a pie can turn out crumbly is insufficient moisture in the dough. When the dough lacks enough liquid, it becomes dry and brittle, resulting in a crust that easily falls apart. Overmixing the dough can also lead to a crumbly texture, as excessive mixing develops gluten strands, making the crust tough and dry. But fear not!
Our tips will help keep your pie crusts from slumping and shrinking — I know, because I tested every single one of them to ensure they make a difference in your pie baking.
Letting the pie crust chill and rest properly also makes rolling out the dough easier. Improper rolling can cause the dough to break before you ever bake it. If the dough is breaking when you put it in the pie pan, make sure it has chilled properly.