You can freeze the dough discs and keep them for up to a month, then refrigerate the discs overnight to gradually bring their temperature up. Custard pies will be a bit jiggly in the center when pulled from the oven; but the egg protein will firm up as it cools. This is a wonderful addition, Thank you. The optimal temperature for the water is 40ºF (4ºC), or just below (Use a Thermapen to keep an eye on the water temp). Continue rolling until it’s just larger than the size of your pan. Pumpkin and Pecan Pie Dilemmas: Pies with wet fillings are often notorious for having crusts with “soggy bottoms”. • Roll out the dough. Custard Pies: A custard is a mixture that is cooked (either stirred on the stovetop, or baked in the oven), and its structure is set by the coagulation of egg protein. In his book Sebastian says, “Sometimes a dough that has been chilled in the refrigerator may be too firm and cold to roll out with ease. Set your oven to the lower temperature, usually 300-325ºF (149-163ºC), and bake until the custard is set. There isn’t any argument over whether pie made from scratch is preferable to a store-bought pie, but there are myriad troubles that can befall the holiday pie-making process. Reduce oven temperature to 350. Trim the dough so that it overhangs the edge of the pan by about an inch. • Don’t add too much water, and add the water cold. This is great advice! The additional agitation in the food processor can also develop the gluten too much. The best way to be sure your custard pies will have the perfect texture is to take the internal temperature. Dust your work surface very lightly with flour (too much flour will make your crust tough), and roll only in the center of the dough circle, then turn the dough a quarter turn, roll in the center, give it a quarter turn and roll, etc. Pumpkin pies can wind up cracked if overcooked, too loose in the middle if undercooked, and sometimes pecan pie filling is so overcooked it’s like taffy. Bake for 40 minutes or until crust is golden brown. • Incorporate the water by hand. Line the firm shell with aluminum foil. I have been searching for the “pull temp” for a pumpkin pie for years. You can over-bake them causing cracks in a pumpkin pie, or a pecan pie that’s tough and sticks to your teeth, and under-baking will result in a loose filling that won’t give you clean-cut slices. You just want little chunks of butter. So add the water a little bit at a time—you can always add more, but you can’t take it out! If it holds together, and breaks when pulled apart and looks craggy, you’re done. Testing the doneness of a steak by comparing it to the firmness of the palm of your hand is guesswork at best, as is tapping the side of your pie pan to see what state of “jiggle” the custard is at. Roast until chicken registers 160 degrees, about 35 minutes. These little chunks of cold butter will immediately melt when placed in the hot oven, creating small pockets of steam. It’s amazing how much temperature affects pies with every step in the process. Cook over medium heat, stirring constantly, until thickened and bubbly. Place pie crust on the bottom of the pan to cover, cutting to fit. I hope you had a great holiday! Temperature control is crucial when making pie crust or filling, and you’re about to figure it all out. The optimal temperature for the water is 40ºF (4ºC), or just below (Use a Thermapen to keep an eye on the water temp). Be sure to keep your Thermapen in the kitchen Thanksgiving Day! High altitude does change up your doneness temperatures. Gradually stir into the vegetable mixture. This will expedite the rolling process since you’ll start out with the shape needed. • Spot Check: Start checking the internal temperature of your pies with a Thermapen a few minutes before it’s supposed to be ready so you’re sure to hit your target. Cool it: Let the pie shell cool completely, then proceed with your pie recipe. • Cut the butter into the flour: Start out with cold butter (35-40ºF [2-4ºC]) cut into 1/2-1 inch (2.5 cm) chunks, and cut the butter into the flour in a food processor. Lightly drape the dough into the edges of the pan being careful not to stretch the dough (stretching the dough can result in the dough shrinking during baking), and press it into the corners.