Do your pie crusts start out looking perfect, but then shrink and collapse when you bake them? Nick Malgieri, the director of baking programs at the Institute of Culinary Education in New York, might know why — and also how to keep it from ever happening again.
In last week's New York Times article on "Pie Debates," Malgieri shared that his favorite dish for making pies is a glass pie pan. Glass helps the crust cook faster and darker, but the downside is that it's slippery. His solution to a shrinking and drooping pie crust is to add a bit of baking powder to the dough. Malgieri says that this makes the crust expand as it bakes.
While glass pie pans seem particularly prone to this problem, this trick will work for any dish of any material. Even if shrinking pies aren't a common frustration for you, a dash of baking powder can add some extra insurance, especially when blind-baking crusts.
Have you ever tried this? Or do you have another solution for shrinking crusts?
→ Read the Article: Pie Debates: The Experts Weigh In from The New York Times
(Image: Emma Christensen)