tag:blogger.com,1999:blog-29169453.post5819422574763704398..comments2023-04-27T04:05:43.401-06:00Comments on kitchen addiction: Nearly Perfect Pecan PieRachelhttp://www.blogger.com/profile/09611043209149128358noreply@blogger.comBlogger3125tag:blogger.com,1999:blog-29169453.post-49271803634888722932008-04-29T16:28:00.000-06:002008-04-29T16:28:00.000-06:00Rachel, I don't make many pies, cakes and like, b...Rachel, I don't make many pies, cakes and like, but next time I make a pie I'll have to finally give your pecan pie a go. It's a little rich for Fujiko, but I love a good pecan pie. I'll even give your crust a go to see how it goes.Dan Metcalfhttps://www.blogger.com/profile/06379376423925364721noreply@blogger.comtag:blogger.com,1999:blog-29169453.post-48086619216121103502008-04-23T16:28:00.000-06:002008-04-23T16:28:00.000-06:00Thanks, dave. I always preheat my oven much longer...Thanks, dave. I always preheat my oven much longer than necessary, but I might try baking the pie at a higher temperature for the first 15 minutes and see if that helps. <BR/><BR/>Also, I know dough shrinks if it's recently been rolled out (even though I roll it out much bigger than the pie pan, and I push it out beyond the edge of the pan), which is why I rest the rolled out dough for about 45 minutes before filling and baking. This is supposed to reduce the elasticity of the dough and thus reduce shrinking, but hasn't helped me a lot. <BR/><BR/>I think the major problem is that my dough has a high content of fat, and being made of butter, it's a softer dough, which makes it shrink up more. I will have to see if starting the pie at 400˚ for the 1st 15 minutes will help. I'll keep you posted, whenever it is that I make another single crust pie.<BR/><BR/>Thanks for the suggestions!Rachelhttps://www.blogger.com/profile/09611043209149128358noreply@blogger.comtag:blogger.com,1999:blog-29169453.post-49777238738199938062008-04-23T16:06:00.000-06:002008-04-23T16:06:00.000-06:00Hi Rachel. A couple of things that make pie crust ...Hi Rachel. A couple of things that make pie crust (especially the good buttery ones) shrink. If your oven isn't hot enough or not preheated properly the crust will shrink. Also, if you have to pull or stretch the rolled out dough into the pie tin it'll shrink.<BR/><BR/>If neither of those are the culprit, have you thought about accounting for the shrinkage and having the crust overlap the top of the pie tin by a cm or so?<BR/><BR/>BTW, your filling sounds awesome!Alaskan Dave Down Underhttps://www.blogger.com/profile/13726448407614912997noreply@blogger.com