Easy No Fail Pecan Nut Pie Crust Recipe | Flour on My Fingers (2024)

FAQs

How do I keep my pecan pie crust from sticking? ›

Try a light spray of cooking oil or line the pan with parchment paper if it's a persistant problem. If you have followed a popular pie crust recipe it should not stick. A lightly greased pan with veggie Crisco may solve the problem if the sticking is with your pan not errors in your recipe.

Choose the Right Rack in the Oven

Which rack you use in the oven can help ensure a crisp crust. Baking the pie on a lower rack will concentrate heat on the bottom of the pie and help the crust crisp.

Brush the surface of the unbaked crust with a beaten egg or egg white mixed with water before adding the filling. As the pie bakes, the proteins in the egg will form a moisture barrier over the crust and provide a layer of protection.

It may be the type of pie you are baking. If you pre-bake the pie crust, poke holes in it, bake, then add the filling. However, if you are baking a pie with filling (pecan, pumpkin or blue- or blackberry), do not poke the shell with a fork. Doing so will let sticky liquid seep through and will cause the crust to stick.

Pecan pie has a somewhat similar set of issues—the filling can crack, the bottom can be under-baked, the filling can seep under the crust, and the nuts can be soggy. Like the pumpkin pie, the filling will crack if the pie is over-baked or cools too quickly.

You do not need to pre-bake a pie crust for an apple pie or any baked fruit pie really, but we do freeze the dough to help it stay put. Pre-baking the pie crust is only required when making a custard pie OR when making a fresh fruit pie. you should probably get: Pie weights are super helpful to have for pre-baking.

With docking, the holes allow steam to escape, so the crust should stay flat against the baking dish when it isn't held down by pie weights or a filling. Otherwise the crust can puff up, not only impacting appearance but also leaving you with less space for whatever filling you have planned.

This is entirely up to you! I don't think you need it, but you can certainly use a parchment paper round on the bottom of the pie dish to prevent sticking. I don't recommend having the parchment paper come up the sides of the dish as the wrinkles will bake into the crust and can be hard to unstick later.

You've spent time and effort putting the pastry together, so don't sell yourself short by skipping the final step—the egg wash for the pie crust. The truth is that cream and egg washes are a simple but vital step to improving the appearance and flavor of pies and other baked goods.

Our answer. Most pie dough/pastry benefits from a rest in the refrigerator as it allows the glutens in the flour to relax - this should help to give a more tender pie crust with less shrinkage. It can also give time for the liquids in the dough to be absorbed, giving slightly less dry spots in the pastry.

Why is my pecan pie crust soggy? ›

Wet pie fillings + raw dough are a tricky combination. If the bottom crust doesn't set before the filling soaks in, it's going to be gummy. A metal pie pan placed on a preheated surface will set the bottom crust quickest; once cooked, the liquids from the filling above won't soak in, and as a result: no soggy bottom.

Additional tips for preventing a pecan pie that is too runny include: toasting the pecans, properly folding the pecans into the filling, and baking a cold pie.

You might have changed your oven, or the altitude of the oven has altered over time. It is important to note that age deterioration is a common problem, and also, thermostats can differ from over to oven. In both cases, you need to bake your pecan pie for more than 70 minutes to get a crusty pie as a result.

A perfect pie dough walks a fine line between dry and moist. If you're rolling it out and it's sticking to your rolling pin, your dough has too much moisture. What now? Adding more flour is always an option, but add too much flour and your dough will end up like a cracker—not a pie crust.

Patch up any cracks

Cracks also cause your pie crust to stick to the pan. This is because your fillings will likely leak from the cracks and run to the bottom of the pan, making the pie crust soggy and sticky. By the time the pie is done, it'll be difficult to remove it from the pan.