The oven beeps and the person takes out the pie, hoping for a perfect result.
However, the crust turns out to be soft and the filling is moist.
Many housewives fall into this trap, not noticing where the mistake lies, although the solution lies on the surface.
Problem with the oven
The problem often hides in the oven.
The person places the baking tray in the middle and turns on only the bottom heat.
The dough is baked on the bottom, but the top remains pale and raw.
The crunch is caused by heat coming from all sides, drying the surface.
Baking technology
Another mistake is opening the door too early.
The steam that helps the dough rise escapes and the crust does not set.
Some include both heating or convection mode.
The pie is placed slightly above the middle and given 15 minutes without any additional checks.
After baking, cool it on a rack, not in the pan, to prevent moisture from accumulating.
If the dough is dense, like shortcrust pastry, then it is cooled slightly before rolling out to improve the shape.
Chefs advise brushing the top with milk or egg a couple of minutes before the end.
When the filling is juicy, you can add a spoonful of starch so that the juice does not soak the base.
Once he tries these steps, the pie comes out golden, with a crust that you want to break off again and again.
Author: Elena Gutyro
