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tely browned pastry, filled with plump fruit and supported by a tender bottom crust. The pastry should be tender, yet flaky and crisp and the filling should hold its shape when cut and served. Here are some common problems with pie making and their possible causes. • Is pastry tough? Too much flour Too much handling or rerolling Incorrect ingredient proportions Too much water • Is bottom crust soggy? Pie plate too shiny Baking temperature too low
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