March 6, 2018 - 1:28pm
gray spots on frozen pie crusts
Hi,
Not sure if this is the right place to ask this, since it doesn't contain any yeast, but I figured you guys are all very knowledgeable and might know what is going on.
i made chicken pot pies and frozen them. the pie crust is crisco, butter, flour and salt. I made th filling, let it cool completely ( sometimes in the fridge overnight) then fill the pie crust and top it with another full pie crust. I freeze it, then egg wash it, then wrap it in foil and return to freezer.
I pull one out and it has grayish spots all over it.
So, i don't think it is mold. any ideas?
Thanks in Advance!
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was not good idea! Looks like the egg went bad somehow. I would remove the top crust if possible and throw it out. Maybe top your pot pies with mashed potatoes half way through baking them.
so if it was the egg wash, would the spots have cleared, do you think? I made several pies, and trying to decide what to do. hoping to not need to remove all top crusts, but could do it.
any thoughts on oxidation of flour or something like that causing this?
but I don’t know if it’s the same thing.
http://www.thefreshloaf.com/node/18695/has-my-dough-gone-bad
I had read that article, but because ti was dealing with yeast, i wasn't sure it was really the issue. Thank you for your input. I really appreciate you replying to my post!
involving the foil. Humidity plus salts in the pastry or minerals in egg might be reacting with the foil and depositing minerals/ discoloration on the dough. Try parchment between pastry and foil and see if that helps. Or cover pie and freeze immediately to prevent condensation. Wrap in foil when frozen. Scroll down this link:
http://www.oregonlive.com/foodday/index.ssf/2010/04/take_a_shine_to_aluminum_foil.html
I read the article and others have stated that it might be something between the egg wash and the foil. I think that is the problem. Using plastic wrap and having egg wash right before baking.
Thank you for replying and the article! I really appreciate it!