Flaky Pie Crust or Mealy Pie Crust? Avoid Soggy Bottom Pies With The Right Choice.

Choosing a flaky cake crust or a mealy pie crust for you cake can mean the difference between pie pride and pie purgatory. It's not that you'll need different recipes for that two types of pie crust, you just need to employ 2 different methods.

Flaky pie brown crust area will absorb more moisture than a mealy pie crust. Thus, they are best used for a top crust or lattice style. The flaky variety is also ideal for cold pies when pre-baked as well as filled with mousse or cream fillings.

Mealy pie crusts are more resistant to absorbing moisture and are greatest used for cooked fruit or fresh fruit pies to prevent a soggy bottom. Where the home baker can experience disappointment is within using a flaky pie crust for a cooked fresh fruit pie. The longer cooking time allows the actual dough to absorb the liquid, resulting in a weepy pie.

What's the difference between these two types of pie dough? Very simply, it's the size of the fat. The first step in making a crust is cutting fat directly into flour. Your Grandmother do this with two forks or the potato masher, but I use an electric mixer.

The larger the bits of fat, the larger the holes' left when fat melts during baking. The larger the holes' inside your dough, the more air-space, and also the flakier the resulting item. A flaky pie crust is made from pea-sized fat mixed into the flour.

Mealy pie crusts are manufactured from a fat as well as flour mixture that more looks like coarse corn dinner. The pieces of fat are very small, making a much more dense dough, as well as resisting the urge to absorb moisture.

The easiest cake dough recipe in the world is this: "1, 2, 3". One part water, two components fat, three parts flour makes any crust you'd like and in any quantity.

If you're attempting to make a flaky pie brown crust area or a mealy one, the actual recipe really doesn't matter. What is of the greatest significance is the METHOD you use to create the dough. Pea sized pieces of fat in flour will give you a more flaky texture. Coarse sand texture in the mixture provides you with a mealy crust for use in wetter fillings.

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