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My uncle swore by using a full cup of sugar in his pie crust, but it always burned for me.
I cut it to a quarter cup like my boss at the Portland bakery suggested, and the crust is perfect now. Anyone have a better sweet crust recipe that doesn't scorch?
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daniel_wood24d agoMost Upvoted
That sugar amount sounds wild. Your boss had the right idea cutting it down. Maybe try a splash of maple syrup instead of some of the sugar next time.
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jake_torres6824d ago
Maple syrup is a solid swap for about a quarter of the sugar. It adds moisture so you might need a touch less liquid. I've done that in my grandma's banana bread recipe and it works great.
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betty_scott24d ago
How much maple syrup did you swap for the sugar, like @daniel_wood hinted at trying?
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