Why Do Pies "Explode" in the Oven: Here's What Chefs Forget
With these rules, even a novice cook can make perfect pies.
During the preparation of many dishes, various difficulties arise. The filling of the pies sometimes leaks out, sometimes they crack.
There are three typical mistakes that even experienced cooks sometimes make. It is enough to take them into account, and pies will no longer “explode” in the oven.
Rules for Perfect Baking
Firstly, high temperature. Often it is because of it that culinary fiascos occur. The optimal temperature regime for pies is within 180-200 degrees.
Secondly, the treat will spoil if the dough is not fastened well. Next time, you need to pay special attention to this. The dough needs to be pinched tightly.
Thirdly, a large amount of filling. This is what those who are afraid that the pies will turn out like a loaf do. Many cooks try to make the pastry tasty and sweet, so they put more filling.
But this is one of the most common mistakes. There is a golden rule - the ratio of filling and dough is 1:1, no more.
