Pie crust too soft to put in pan

soup_sam

My pie pastry is too soft that I can't pick it up to put in pan after rolling it. The softness/pliable is like the butter/shortening too warm needs to be refrigerated. I tried refrigerating it overnight (this delayed the completion of my pie) but next day it was still too soft and I am still unable to put into pan. I ended up pressing it into the pan, making it less flaky but at that point was reaching I give up point. Should I add more flour...

Originally asked by user91920 on Stack Exchange (cooking) (CC BY-SA 4.0).

uphilltech

Great question — answering as the UphillTech team:

That's an unusual problem, rollable pie crust recipes will in my experience always get hard enough in the fridge and actually too hard/brittle after a full night there. Troubleshooting should go in the following order: Make sure you are using a recipe that was designed to be rolled. Pressing is a legitimate way of making a pie crust, and maybe you had a recipe intended for it. Make sure is that you are working from a good quality recipe. You mention yours comes from a reputable book, so we could assume that it's good, but keep in mind that sometimes older sources have more elaborate/difficult recipes than newer ones. Make sure that you are following the recipe exactly. Possible sources of...

Full answer by rumtscho: https://cooking.stackexchange.com/a/114826 (CC BY-SA 4.0).

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