How do you keep pie crust from pulling away from filling?

Answer 1

Before baking the pie, make sure the meringue is spread over the filling all the way to the crust and over the inside edge of the crust. If it isn't anchored to the crust, it pulls away when it's browned. Be sure the oven is hot enough to brown the meringue quickly - you're putting the pie into the oven to brown the meringue, not to "cook" anything. Additionally, according to Alton Brown, when the meringue is spead, the filling must be hot. He says this will cook the meringue slightly. If the filling is cool, a layer of water forms in between and the meringue slides around. Answer: Forgive me but Alton Brown is incorrect. The statement "when the meringue is spread, the filling must be hot. He says this will cook the meringue slightly." Is scientifically inaccurate. Hot filling is what causes the sugar in the meringue to liquefy when condensation occurs due to the heat. The filling must be cooled first. Then, the meringue, when made should incorporate cream of tarter which is often left out during its preparation. This stabilizes the mixture and prevents the egg whites from separating. Also, excessive whipping can cause the meringue to separate, as does an inaccurate amount of sugar added to the egg whites. Here is a recipe for meringue: Rule of thumb: one cup of sugar for every 3 large egg whites. (for medium sized eggs, use four eggs and for jumbo sized eggs, add ¼ cup of sugar) Rule of thumb,: 1/4 teaspoon of Cream of Tartar for every 3 egg whites. (for meringue only) Egg size in this case doesn't matter. 1 teaspoon of vanilla for every cup of sugar. The whipping time varies. Room temp, size of eggs and speed of mixer are dependent on how fast the eggs whip. Always start on a low speed until the eggs start to foam. Then finish on medium speed. High speed on the mixer causes the egg whites to separate and the formation of the meringue can occur too quickly and control of the meringue is lost. The idea is to slowly incorporate air into the mixture, not breaking down the egg whites. The chemical properties of the sugar are what "cook" the egg whites. Not heat. During the browning stage of the meringue, the oven will tend to cause the sugar to further absorb the moisture from the eggs and cause it to become "syrup-like" Low temps on the oven are the culprit. Pre-heat and set your oven to "broil" then place the pie on the shelf lowest to the heating source. With the door open, watch the pie brown. It only takes a minute or two to do so. If you have to, rotate the pie for even browning and quickly remove it. Allow it to cool to room temp before putting it in the fridge. In a professional kitchen, I some times use a propane torch to brown the tops, but it takes a skilled hand. Source: La vie du Boulanger, Marcel Neau cir;1984

Answer 2

Just don't spray anything to make it not stick. Because PAM is greasy so if you don't spray that then the filling won't pull away from the crust

Answer 3

fill the crack