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The science of pie crust Kendall nichols and 17 others 18 9 last viewed on Fat, flour, and water to understand why butter leaks, we first need to grasp the fundamental principles of pie crust creation
A good pie crust relies on the interaction between three key ingredients And trust me i got leaks Fat (usually butter or shortening), flour, and water
The role of fat is paramount
Fat creates flakiness by interrupting the gluten development in the flour My pecan pie recipe calls for 6 tablespoons of butter in the filling for a ration of 5 eggs, 2 cups pecans, 1.5 cups of sugar (a mix of brown and regular), vanilla, and a pinch of salt. Pecan pie filling relies on eggs and sugar to set, and underbaking can leave your filling runny If your oven runs hot or cold, it can cause pecan pie problems
Invest in an oven thermometer to ensure your oven is reaching the correct temperature. Pecan pie is a classic dessert The crunchy pecans also complement its sweet flavor and buttery pie crust.traditionally, bakers use eggs, butter, and sugary elements such as corn syrup to make pecan pies People also use brown sugar as an alternative to white sugar and maple syrup, molasses, and sugar syrup instead of corn syrup.
I don't make pecan pies but to prevent the liquid part of pie fillings from penetrating the bottom crust, i brush the uncooked bottom and lower side areas with slightly beaten egg white to seal it
I let it dry for about five minutes before adding the filling I suspect that your problem is what lindac posted, though. This browned butter pecan pie has rich, toasty flavor and a flaky crust that won't stick to the pan Learn the tricks to better texture and easier slicing.
Sealing your pie crust is a great way to prevent leaks in any kind of pie, tart, or quiche with a wet filling 142 likes, tiktok video from majd (@sireggson)
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