What temperature should ingredients be when working with pie crust?

68-72°F.
The ideal temperature is usually “room temperature”—generally considered to be 68-72°F. Before you roll out the dough, you want the dough disc to feel like a cold stick of butter.

Does outside temperature affect baking?

Atmospheric pressure is another element that may impact how your favorite recipes turn out. If an area of low pressure is coming through, like a cold front, then cakes will bake as if they are baked in a higher altitude (where the pressure is lower).

Can you bake on a rainy day?

The website OurEveryDayLife.com recommends increasing the oven temperature by 15 degrees for baking shortening-based cakes on especially humid days and reducing the baking time by five minutes when baking other kinds of cakes, “because the atmospheric pressure is lower on rainy days and moisture evaporates faster.” And …

What temperature should the water be when making pie crust?

My preferred temperature for most hot water crust pies is 375°F. Egg washing is optional, but does help to ensure even browning on the surface of the pie – plus a lovely sheen. Bake until the pie is very golden.

Does humidity affect pie dough?

If you’re baking flakey pastry or pie crust, baking in high humidity is even trickier than other baked goods. As soon as you roll out the pastry, moisture will start to build up and soften the dough. And soft dough is going to the change the texture of your baking, making it hard and tough.

What are the reasons why pie dough should be kept cool at 15 degree Celsius?

Pie dough should be kept cool, about 60°F (15°C), during mixing and makeup for two reasons: 1. Shortening has the best consistency when cool. If it is warm, it blends too quickly with the flour.

How do you bake in cold weather?

If it’s really frigid in your kitchen, warming the flour to about 70°F can help, too—toss it in a low oven, and let it cool down if you overshoot that goal. The ideal working temperature for pie dough is about 68°F (20°C), so the combination of tepid flour and cold butter should average right out.

How do you bake in a dry climate?

Add liquid when it’s cool and dry. This adjusting-the-liquid-according-to-the-weather idea works backward too: If it’s bone dry outside, try adding some liquid to your recipe to make up for the lack of moisture in the air. If the recipe calls for a cup of milk, add 1 ¾ cup of milk instead.

Will dough rise on a rainy day?

It is true that at low barometric pressures the air pressure on the dough is less and the dough rises more easily; however this is offset in cold, rainy weather by the associated drop in temperature, which slows the rising time.

Does the weather affect cooking?

Since warmer air can hold more water vapor, bakers typically run into more issues on those warmer and rainy days. The extra moisture effortlessly soaks into dry ingredients; this is why flour clumps more on humid days. Bakers can fight the higher humidity by extending the baking time by five-minute intervals.

Why cold water is needed when making a pie crust?

As the fat is mixed with the flour, it is warmed slightly. Then, the water is poured in, and the ice-cold temperature of the water prevents the fat from warming any further, which could potentially melt it into the flour rather than retaining the small bits of fat.

How does weather affect the baking process?