I'm working in a small bakery shop and my boss is new to the business and have no passion in baking at all. He only learned it from his dad few years ago and his dad learned from other people too. I love baking but was told not to try anything different than what he's told me to do. At the moment, the pies I make, the flaky crust on top keep lifting up after baked and don't know why. Here is how i make the bottom crust pastry:
- 7kg of all purpose flour
- 3.5kg of butter (forgot the brand name and the butter is ok to leave outside at room temperature)
- 2.1L of water
- Mix it for about 7 mins roughly until it combine together and sometimes it's quite stretchy after 7mins of mixing (is this normal?)
Here is how i make the top flaky crust pastry
- 6kg of all purpose flour
- 1.5kg of pastry gems
- 3L of water
- Once it's all well mixed, add 2.2kg of pastry gem on top and mix it for 1 mins just to roughly combine.
So normally I would just mold all the bottom crust into the pie trays and leave it at room temperature then add the filling then cover it with flaky top pastry that usually keep in the fridge for about 1 or 2 hours. I also notice that the top pastry need to be refrigerated for at least 2 or 3 hours before use, otherwise it is hard to cover the pie tray.
After I cover all the pies with flaky pastry top, brush with eggs then usually my boss leaving the tray at room temperature for about 10mins as he would turn the oven on after I have made all the pies.
My question is, are these the right way to make good crust pies and why is the top flaky crust keep lifting up after baked?