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Cracks in Your Pie Crust? Patch without Scraps

By Cook's Illustrated Published July 2015

If cracks or holes form in your pie crust during prebaking, what's the best way to fix them?

To ensure a crisp, not soggy, crust, most of our tart and single-crust pie recipes start with a crust that is either partially or fully baked before being filled.

But occasionally cracks or holes form during this prebaking step, and these imperfections allow wet filling to leak through, making the crust soggy and difficult to serve. These holes can be patched with leftover dough, but what if you threw it away after fitting the dough, or you simply don’t have any, as is always the case with press-in crusts? We devised a solution.

Simply stir together 4 tablespoons of all-purpose flour, 2 tablespoons of melted butter, and a pinch of sugar until it has the soft consistency of Play-Doh. Using your fingers, take a small amount of the mixture and press it gently into the hole or crack in the warm pie crust, smearing the edges to seal them to the baked crust. Bake the crust (without weights or foil) until the spackled area is firm and dry to the touch, 5 to 10 minutes. The spackled area won’t have exactly the same flavor, texture, or appearance as the rest of the crust, but once the pie or tart is filled and baked, no one will know.