The one time a stranger at King Arthur Flour's baking school fixed my pie crust

I was struggling with a soggy bottom at a class in Norwich, Vermont last winter, and this older guy next to me just said, 'Try reverse creaming, it keeps the fat from melting too fast.' It totally worked on my next try, has anyone else had luck with that method?

2 comments

2 Comments

beth_butler7515d ago

Wait, did he explain how reverse creaming actually stops the soggy bottom though? I've heard of it but always thought it was just for cookies.

evah4015d ago

Beth butler75 I gotta say the reverse creaming thing is basically just a gimmick for pie crust. Your fat melting too fast comes from overworking the dough or using warm butter, not the mixing order. Reverse creaming actually traps the flour with the fat and makes it harder to get that flaky layered texture you want. Real flaky pie crust needs chunks of butter or lard that melt in the oven and create steam pockets, not a sandy cookie-like crumb. If your bottom is soggy you probably just need to blind bake longer or use a hot baking sheet underneath, not switch up your technique for no reason.