2022年4月10日 · @ChrisH: Later in the Wikipedia article you linked reference is made to "pie shell and crust" differentiating and including a bottom crust (shell). So the Wikipedia article is poor evidence that a pot pie only has a top crust. In my experience, pot pies, both commercially produced and homemade, can have either a top crust only or both a top and ...

Puff Pastry vs Pie Crust. Ask Question Asked 6 years, 3 months ago. Modified 6 years, 3 months ago. Viewed ...

2013年3月12日 · To get a proper puff out of the pastry for a pie is to cook the filling seperately and the pastry separately and pastry cut slightly wider than the pie, not only that but to turn the cooked top of the pastry over to the under side and continue cooking it and it will really raise itself high, the layers will separate and show and it will be ...

2012年1月17日 · You may already know that pastry making requires everything to be cold - the fat, the water, your hands, the board, everything. This is to prevent the fat from melting into the flour prematurely, which results in cardboard-like pastry. When the fat remains cool until cooking, it melts into layers in the pastry as it cooks, making it nice and flaky.

My pastry did puff up nicely but deflated as soon as I removed it from the oven. Worse, the layers become soggy when cooled. I bake it at 425 deg F for 25-30 minutes. The filling I have is moist though not runny. I make my own short crust pastry as the base lining the tin foil pastry cup.

2011年12月23日 · Egg white, by itself, is pure protein. It is typically used in pre-baked ("blind baked") pie shells because the dense protein creates a water-resistant coating when it cooks, so that the crust won't get too soggy when a liquid filling is added later on. Quiche is a great example of this application.

2012年3月22日 · Puff pastry applications, for example, you usually do want to blow up so you will get a lot of light layers. If you are baking a pastry with a filling then the filling will keep this from happening. If you are baking blind, even with pie weights, you should dock because the weights might not weight evenly and you might still get a bubble.

2019年1月8日 · Puff pastry itself holds fine a couple days (and the raw dough can be kept frozen months!); it's normally very dry so there's very little difference between baked fresh and "old". As long as you don't burn it and don't make it soggy when reheating, the pastry will be fine.

2011年12月11日 · And weaker gluten structure is definitely a good thing for pastry doughs! From the same source: [Eggs] supplement gluten structure with tender protein coagulum, tenderize products; slow staling. So eggs help provide a more tender structure, again good …

2016年11月21日 · Flaky pie crust isn't puff pastry - it doesn't puff up a ton, it just has enough layers to not be totally solid. And the last sentence of Elendil's answer already mentions that it gets sticky when warm, though you might be right that it's worth emphasizing more.