PIES AND TACOS
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A tough pie crust usually means the dough was overworked — too much mixing develops gluten, making it chewy instead of tender and flaky.
Cut butter into flour until clumpy, adding water just until it holds. Don’t overmix or overhydrate. Roll gently from the center out, rotating often to avoid sticking.
Shrinkage happens when dough isn’t rested or is stretched. Chill the shaped crust for at least an hour, ease it into the pan (don’t stretch), and bake cold in a hot oven (375–400°F) so it holds its shape.
Soggy crusts happen when fillings are too wet or the base isn’t baked enough. Blind bake: 15 min with weights, then 10 min uncovered. Cool completely, and brush the base with egg white or melted chocolate before adding the filling.
Other pie issues can happen too. For instance, the pie in this photo cracked because the top crust was overworked, rolled too thin, and stretched over the filling. As it baked, the dough tightened and split down the center.
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