Absurdly, stupidly basic pastry & baking questions

[AlaMoi]

if the crust itself has plenty of fat, the culprit may be the fat melting/being too soft when the pan meets the heat.

the fat oozes out a bit, and glues the crust to the pie pan....

 

try freezing the crust after you lay it into the pie pan.  2-3 hours minimum.  that keeps the fat 'intact' during the initial 'heat shock' in the oven.

 

I have found that 'idea' especially successful when using the common grocery store aluminum stamped out pans - they have 'crinkles' from the stamping all along the sides that seem to attract "I'm here, stick to me!"

seems the old fashion smooth pans are less susceptible to the "glue me here" issue.  

[Jim D.]

13 minutes ago, AlaMoi said:

if the crust itself has plenty of fat, the culprit may be the fat melting/being too soft when the pan meets the heat.

the fat oozes out a bit, and glues the crust to the pie pan....

 

try freezing the crust after you lay it into the pie pan.  2-3 hours minimum.  that keeps the fat 'intact' during the initial 'heat shock' in the oven.

 

I have found that 'idea' especially successful when using the common grocery store aluminum stamped out pans - they have 'crinkles' from the stamping all along the sides that seem to attract "I'm here, stick to me!"

seems the old fashion smooth pans are less susceptible to the "glue me here" issue.  

 

Thanks for the idea.  The crust was chilled, but I will try freezing it next time.

[JeanneCake]

what kind of pie plate are you using (glass or metal)? have you ever tried spraying the pie plate first (very lightly) before fitting the dough in? Or even use a little crisco instead of butter on the pie plate?

[Jim D.]

11 hours ago, JeanneCake said:

what kind of pie plate are you using (glass or metal)? have you ever tried spraying the pie plate first (very lightly) before fitting the dough in? Or even use a little crisco instead of butter on the pie plate?

 

I am using glass.  I have not tried those options.  When you mention spraying, I assume you mean with something like Pam.  One "technique" I didn't mention is that, to be sure the area where the sides meet the bottom of the crust, I really press the dough to thin it out at that spot and, at the same time, push the dough up the sides to make a rim.  I have a lot of trouble getting the dough the same thickness all over.