short crust pasty for pies turns hard after baking.

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Joined Jan 8, 2017
Hello All. Just started to bake at home. Like the idea of baking fruit pies. Why does my short crust pastry turn to concrete when placed in the fridge,, This is after baking the pie, crust is ok when warm but put the pie in the fridge overnight and it gets so hard,, How do you maintain that fresh baked softness ?
 
2,256
715
Joined Oct 31, 2012
Can you post your recipe?  My first thought is that the fat in the crust will naturally harden in the frig so you could try taking it out and letting it warm up to room temp before cutting it. But there are other members here more knowledgeable than I am about baking. 

So posting the recipe will get more exact responses.
 
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Joined Jan 8, 2017
Ok Thanks, As Follows, 225g Butter at room temp. 50g Caster Sugar. 2 Eggs. 350g Plain Flower. ( Eggs only use one whole and one yolk).
 
4,474
422
Joined Jun 27, 2012
 
Can you post your recipe?  My first thought is that the fat in the crust will naturally harden in the frig so you could try taking it out and letting it warm up to room temp before cutting it. But there are other members here more knowledgeable than I am about baking. 

So posting the recipe will get more exact responses.
You nailed it Chef....cold fat hardens.

mimi
 
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4,474
422
Joined Jun 27, 2012
 
Hello All. Just started to bake at home. Like the idea of baking fruit pies. Why does my short crust pastry turn to concrete when placed in the fridge,, This is after baking the pie, crust is ok when warm but put the pie in the fridge overnight and it gets so hard,, How do you maintain that fresh baked softness ?
Some pies require no refrigeration but be sensible about it.

An apple pie left out on the counter in a cool dry place should be ok overnite.

Cover with a clean towel in case of unwelcome creepy crawlies and finish off by the end of day 2.

Any cream based or meringue topped not so much....I rarely save the second category anyway....the quality slides downhill fast no matter how it is stored away.

Welcome to Chef Talk.

mimi
 
2,256
715
Joined Oct 31, 2012
So now I have a  question. Why the eggs? I thought short crust was flour, fat, water and a pinch of salt with a little sugar for sweet fillings. 
 
4,474
422
Joined Jun 27, 2012
There are a zillion recipes for pastry crust out there.

I have seen some that add the yolk for enrichment....I am not in that camp.

There is also the egg wash treatment (suppose that would be the whole egg...for sure the egg white)... for color (I do this when sprinkling sugar or making little leaves and doggies and Mustang convertibles for decos as well ;-) and need them to stay put.

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mimi
 
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3
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Joined Jan 8, 2017
Yes Eggs ? Short answer is I dont know why the eggs are there, Remember I am just a beginner, Searched the internet for ideas for pie making and eggs are included in this mix. The pie its self calls for uncooked apples to be  used  mixed with caster sugar and cinnamon. eggs white to brown on crust. I suspect it originates from America. It very very good if eaten hot from the oven. Just goes so very hard if placed in the fridge.... May be "dont put in the fridge".
 
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Joined Dec 18, 2010
That's interesting to read you write that you think egg in pie crust is American. I don't think so. In fact thought it was more British (or French) than anything else. I've done it both ways and with egg the crust is more firm bodied and "cookie like". That is not traditional American pie crust.  :)

For a traditional American apple pie, try this from a very reliable source:

http://www.joyofbaking.com/ApplePie.html

One thing I've noticed amongst beginners who come here for advise is that they often are stymied by random recipes from the internet. Be very cautious of source. If it is from a known person/entity you might be okay. But if it is from a random blogger... it's anyone's guess if the recipe is good or not.
 

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