Pie Faults and their Causes

Not enough shortening

Not enough liquid

Flour too strong

Overmixing

Not enough shortening

Flour too strong

Too much rolling or too much scrap dough used

Too much water

Not enough water

Too much shortening

Improper mixing

Flour too weak

Not enough shortening

Shortening blended in too much

Overmixing or too much rolling

Dough or ingredients too warm

Oven temperature too low; not enough bottom heat

Filling hot when put in shell

Not baked long enough

Use of wrong dough (use mealy dough for bottom crusts)

Not enough starch in fruit fillings

Dough overworked

Not enough shortening

Flour too strong

Too much water

Dough stretched when put in pans

Dough not rested

No steam vents in top crust

Top crust not sealed to bottom crust at edges

Oven temperature too low

Fruit too acidic

Filling hot when put in shell

Not enough starch in filling

Too much sugar in filling

Too much filling