Even though you’ve been baking your favorite recipe half of your life, it can still go wrong. We are here to help you with your baking problems.  Read on.

Q: Hi, Jun Jun and Adoree. May I ask why the pineapple pie I made last week shrank? The lattice top even became smaller; it looked like there was a round décor in the middle. What did I do wrong? (Marites Pagusan of Quezon City)

Adoree: Marites, it is because the dough was not rested or lacked in resting time. Pie dough should be refrigerated after it is formed for at least one hour. This will relax the gluten that was formed while making the dough. After the dough is rolled out and put on the pan, it should be made to rest in the refrigerator once again, this time about 30 minutes. Not doing so will result in the dough shrinking while it is being baked.

Jun Jun: Yes, pie dough and most baked goods that are mixed too much should always be rested for at least 20 minutes. This is to relax them and  to make sure that they do not shrink. Also the addition of too much or too little water will also cause this to happen, just add the right amount of water into your dough. 

Q: Why did my pie crust crack in the middle after I prebaked it? Was the oven temperature too hot? Can it be prevented in the future?  (Joyce Ventura of Muntinlupa)

Adoree: Sometimes, if the dough is rolled out too thin, there is a risk of cracking it in the oven. Pie dough should be baked at 350 to 375 F. Oven temperatures that are too low will pre-melt the fat, which is not bad. However, oven temperatures that are too high will burn the dough.

Next time, watch the amount of water added into the dough; you need enough water so that the dough does not crack while it is being rolled out as well as while being baked in the oven.

Jun Jun: Yes that’s right, but one should also look into the sudden changes in temperature. This is particularly true after the baked good is removed from a hot oven; cracking is the usual effect of this. Cooling it immediately in a wire rack will also help in stopping it from cracking, since air is circulated in a more uniform way. 

Q: Greetings, Jun Jun and Adoree. I love reading your column because I get a lot of tips and my questions are also answered. I have learned that I should prick my pie crust with a fork before baking to prevent it from bubbling up. Why is it that it still does, even if I prick it with a fork? Help! (Helen de Dios of Marikina)

Adoree: Helen, aside from docking it with a fork, put pie weights to weigh down the dough while baking to make sure the dough does not bubble up again. Put a sheet of paper on top of the dough, then, fill it with enough beans or rice to act as pie weights. Bake the dough for about 20 minutes, then take out the pie weights and continue baking until the dough is nicely browned.

Jun Jun: True, to make sure that it doesn’t bubble up after it is rested, bake it with pie weights or uncooked rice so the dough has no opportunity to rise. Pricking will also help, but make sure not to bore holes into the pie so that your filling will not leak. 

Q: What can you do to the crust to make it crisp at the bottom? Is there a way to ensure a crisp crust every time? Thanks in advance. (Dindin Golamco of Pasig)

Adoree: Dindin, I am assuming you are baking the crust with the filling, which is why the crust isn’t crisp. You may par-bake the crust; bake it without the filling first until it is almost baked through, then fill it with the filling then continue to bake until done.  It would be best to put pie weights while baking the crust so that it does not bubble up.  Good luck!

Jun Jun: The thickness of your dough must be around or less than 1/8 inch, so that it will not be too thick and harder to bake. Also it is a known fact that pies should be baked at the lowest part of the oven, so baking the dough will be done first. 

Q: I noticed that my crust turns soggy after the filling is already spread on top.  How do I maintain the texture of the crust if I am to keep the pie for a few days? (Susan Santos of Makati)

Adoree: You may brush the crust with egg whites minutes before it is baked through, and then put the crust back in the oven and bake for a few minutes more. The egg white coating will protect the crust from the filling.

Jun Jun: Just make sure that it is cooked well and it is done at the lowest part of the oven. Baking it right will give it crispiness and it will stay that way for a long period time. 

Questions? Email us at mbdining@gmail.com.