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Dark specks in pie crust?

post #1 of 12
Thread Starter 

My husband and I just baked a blueberry pie for Pi Day. After taking it out of the oven, we noticed that there were lots of dark specks on top of the crust. What are they? Should we be worried about them?

post #2 of 12

What flour(s) were used in making the crust.  Those spots could be flakes of bran but I could be wrong.

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
Reply

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
Reply
post #3 of 12
Thread Starter 
Quote:
Originally Posted by kokopuffs View Post
 

What flour(s) were used in making the crust.  Those spots could be flakes of bran but I could be wrong.


It was Pillsbury all-purpose flour.

post #4 of 12

Your recipe for the crust, and filling, please.

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
Reply

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
Reply
post #5 of 12
Thread Starter 
Quote:
Originally Posted by kokopuffs View Post
 

Your recipe for the crust, and filling, please.

 

http://www.thehungrymouse.com/2009/07/24/basic-cooking-how-to-make-a-blueberry-pie/

post #6 of 12

There are a couple of things that can cause those black spots.
1) Bran oxidation (very common).
2) Oxidation of the iron in the flour that is part of the flour enrichment blend (enriched flour).

Spots are generally characteristic of old flour and caused by bran oxidation. It doesn't really affect the baking so much as the flavour is not as good but it will not hurt you.

 

I have also noticed that this can happen if you have not cleaned your oven in a while and there might be a buildup of fat on top and sides of the oven if you have been roasting or broiling food lately.

post #7 of 12
Thread Starter 
Quote:
Originally Posted by Fablesable View Post
 

There are a couple of things that can cause those black spots.
1) Bran oxidation (very common).
2) Oxidation of the iron in the flour that is part of the flour enrichment blend (enriched flour).

Spots are generally characteristic of old flour and caused by bran oxidation. It doesn't really affect the baking so much as the flavour is not as good but it will not hurt you.

 

I have also noticed that this can happen if you have not cleaned your oven in a while and there might be a buildup of fat on top and sides of the oven if you have been roasting or broiling food lately.


Ohh, yeah, those could be possibilities. I'm a newbie when it comes to baking, so I didn't even think of that. I previously mentioned that the flour we used was Pillsbury all-purpose, but I just realized that the majority of the flour we used was actually the remains of a somewhat older bag of off-brand all-purpose flour. My husband opened the Pillsbury bag and used it so that the dough wouldn't stick to the pastry mat. I don't think that there was any buildup of fat on the oven since we're vegetarians and we don't really roast or broil things.

Thanks for your answer! I just thought it was odd, especially because I couldn't find any information on it online or even pictures of anything that looked similar to what happened to ours.
post #8 of 12

Well hopefully on the next awesome pie making day it all turns out the way you would like it too. Although if offered the pie you made I would not say no and gobble my piece up in a heartbeat....lol....I LOVE pie!!

post #9 of 12
Thread Starter 
Quote:
Originally Posted by Fablesable View Post
 

Well hopefully on the next awesome pie making day it all turns out the way you would like it too. Although if offered the pie you made I would not say no and gobble my piece up in a heartbeat....lol....I LOVE pie!!

 

Haha, thanks! Unfortunately, I don't think I'll be around on the next 3/14/15. :P I guess 3/14/16 and so on will have to do!

post #10 of 12

Thanks! Saw this in my pie crust this morning and had no idea what it was- thought it might be some sort of bug larvae from the flour.  Glad I googled the problem and read a more appetizing explanation.

post #11 of 12
Quote:
Originally Posted by JulesK View Post

Thanks! Saw this in my pie crust this morning and had no idea what it was- thought it might be some sort of bug larvae from the flour.  Glad I googled the problem and read a more appetizing explanation.

And in the process youve discovered one of the most awesome cooking/culinary sites on the net. Welcome to cheftalk!
post #12 of 12

Cute!!!!!

 

 
 
 
 
 

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The symbol used by mathematicians to represent the ratio of a circle's circumference to its diameter is the lowercase Greek letter π, sometimes spelled out as pi, and derived from the first letter of the Greek word perimetros, meaning circumference. In English, π is pronounced as "pie" ( /paɪ/, paɪ).
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