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- Dec 30, 2019
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Hi I have been making pork pies for about 3yrs now and only issue I had was leakage of jelly when inserted, that is has been resolved however this year for my Xmas orders I had a major pastry fail issue, where the pies came out with a hard crust but when cooled it went very soft and collapsed when jelly was inserted, can anyone tell/advise me how to keep the crust hard like you buy from supermarket and big pie manufacturers I made 3 different batches of pastry and all 3 went the same I had very disappointed customers and need to get this issue sorted out asap