Even experienced housewives sometimes make a mistake that prevents them from making a pie.
The problem is that one mistake may prevent the dough from rising. All efforts will be wasted, and you will have to try again.
Experienced cooks have identified one of the most common shortcomings that prevents you from making a homemade pie.
Sometimes the problem lies in poorly selected flour. If the product was stored in a cold place, for example, in the refrigerator, then there is a high probability that the baked goods will not turn out.
Flour that has been kept in the cold needs to stand in a warm place for at least 12 hours. Then it will not reduce the quality of the dough.
The same situation applies to other ingredients used to make the pie. Cold products are needed only for shortcrust pastry, so that the product does not swell.
In other cases, the dough ingredients should stand in a warm place. You can start cooking when the products are not colder than room temperature.
