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Hi all! I have a home baking business. Currently, I only use my all-butter crust, which has been successful, but I'd like to expand my offerings. I've been checking out some pie shops across the country to see what other crusts I might consider, and I keep seeing a "shortbread" crust that appears to hold its fluting well. I can't seem to find a good "shortbread" crust recipe. I assume it is some variation of a pâte sucrée, but I can't seem to get one that rolls out and holds its shape the way a pie crust ought to.
I'm also seeing some thick crust edges, and I had never before considered how that might improve the fluting's hold, but I can't figure out the technique. I fold under (I've also seen it folded over), but even rolling it out to a 15" circle on a 9" pie plate doesn't give me the thickness I'm seeing. Not to mention, there will be time adjustments.
I have included some sample photos of crusts labeled "shortbread" and made with a large fluting. I've also included one with some seriously thick crust.
Do you have any tips for achieving a "crust lovers" thickness? Do you have any recipes you'd like to share for a sweet crust that could be called "shortbread"?
Thanks in advance!
![Screenshot 2024-04-03 at 8.10.41 PM.png Screenshot 2024-04-03 at 8.10.41 PM.png](https://www.baking-forums.com/data/attachments/4/4919-4ae073abbd22567e93d15ec15d766ccf.jpg)
![Screenshot 2024-04-03 at 8.12.21 PM.png Screenshot 2024-04-03 at 8.12.21 PM.png](https://www.baking-forums.com/data/attachments/4/4920-f98de31c42bd76745495fbfe8d0ca62c.jpg)
![Screenshot 2024-04-03 at 8.12.42 PM.png Screenshot 2024-04-03 at 8.12.42 PM.png](https://www.baking-forums.com/data/attachments/4/4921-4fa1636c0bd2885772b8cc5eae1caa18.jpg)
I'm also seeing some thick crust edges, and I had never before considered how that might improve the fluting's hold, but I can't figure out the technique. I fold under (I've also seen it folded over), but even rolling it out to a 15" circle on a 9" pie plate doesn't give me the thickness I'm seeing. Not to mention, there will be time adjustments.
I have included some sample photos of crusts labeled "shortbread" and made with a large fluting. I've also included one with some seriously thick crust.
Do you have any tips for achieving a "crust lovers" thickness? Do you have any recipes you'd like to share for a sweet crust that could be called "shortbread"?
Thanks in advance!
![Screenshot 2024-04-03 at 8.10.41 PM.png Screenshot 2024-04-03 at 8.10.41 PM.png](https://www.baking-forums.com/data/attachments/4/4919-4ae073abbd22567e93d15ec15d766ccf.jpg)
![Screenshot 2024-04-03 at 8.12.21 PM.png Screenshot 2024-04-03 at 8.12.21 PM.png](https://www.baking-forums.com/data/attachments/4/4920-f98de31c42bd76745495fbfe8d0ca62c.jpg)
![Screenshot 2024-04-03 at 8.12.42 PM.png Screenshot 2024-04-03 at 8.12.42 PM.png](https://www.baking-forums.com/data/attachments/4/4921-4fa1636c0bd2885772b8cc5eae1caa18.jpg)