I am trying to make pie using my grandmother’s pastry recipe. Her pies were always perfect. My mom used the recipe too, with flawless pies. Now that it’s landed with me, I’m struggling. The pastry is still delicious, but no matter what I do, my crimped crust collapses.... to the point of hanging & on occasion ripping. (Pic attached - edges WERE crimped & sitting high - no before pic, sorry)
i am using very cold ingredients. I am chilling my pastry for a min of 2 hours (and often overnight) before rolling. My last 2 attempts I put the fully assembled pie in the freezer prior to baking (tried 15 min & also tried 30 min). I bake starting in a preheated oven (400), and then decrease temp (375) after 15 min. The crimped edges sit beautifully.... but once baked are completely gone.
help!
i am using very cold ingredients. I am chilling my pastry for a min of 2 hours (and often overnight) before rolling. My last 2 attempts I put the fully assembled pie in the freezer prior to baking (tried 15 min & also tried 30 min). I bake starting in a preheated oven (400), and then decrease temp (375) after 15 min. The crimped edges sit beautifully.... but once baked are completely gone.
help!