What makes custard pies crack when cooling?

Answer 1

the temperature drops causing a drying effect which cracks the top . try a spray bottle of water to use . spray a fine mist of water on the top after you get it out of the over and spray it again after five minutes and again after ten minutes. don't spray too much , if you spray it till the water forms drops , or starts rolling, that's too much. just fine water mist. that should help. if the pie cools too fast that can cause the cracking or movement.

• it doesn't crack because it dried out. It cracks because it swells in the oven and then shrinks when it cools. If it cools too fast it will shrink too fast leaving a crack down the middle. This can also happen if you over-bake. Don't cool the pie in a cold or drafy room and remove the pie just before the center is done, the residual heat in the pie will finish the baking. You could cover with a towel after taking the pie from the oven until the pie is closer to room temp if you find your pies continue to crack.

cooling it to fast or over mixing it

over cooking is a common cause of cracking in pies and cheesecakes that are pudding like. do not over cook as it will continue to cook after taking out of oven. what looks to be not cooked most times is done. The center should still be wiggly.

Don't stress about it. It's only a pie. Cut it into wedges and serve with lots of fresh, unflavoured cream, and nobody will ever know the difference.

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cooling too fast, spraying with water, overmixing...are all wrong. the is simple. it is a baked custard that got overcooked. sure, you can cover that up by cooling it gently or wetting it (gross), but it will still have a bad consistency at the end...more like scrambled eggs than a smooth custard. i'd say to cut 15 minutes off your cooking time, or do the "custard test"...stab it with a knife in the center and quickly remove it. then touch the knife to your lip. it should be very hot on your lip, and the hole from it should vanish when you remove the knife. if the hole remains, it is overcooked. it the knife doesn't strike you as very hot, it isn't ready yet. after a few tries, this method will allow you to cook any sort of baked custard perfectly, every time.

Answer 2

Most foods continue to cook after they are taken off the heat, it's called carryover heat. You're letting your pumpkin roll cook a bit too long, try taking it out 5-10 minutes earlier next time, throw a foil tent over it, and let the carryover heat put the finishing touches on it.

Answer 3

This is a common problem with any custard pie. It is caused by the outside edges cooking faster than the center. Upon cooling the overcooked outside shrinks, pulling away from the edges and cracking the less cooked center. To avoid, cook the pie in a water bath at moderate temperatures, and remove the pie as soon as the edges set.

Answer 4

You may be baking them in an oven with a temperature that is too low. The best temperature I've found for baking them is at 350 degrees. Also, you may be baking them too long, or you may not be putting enough of the batter in the pans.

Answer 5

I think its because you need to add a table spoon of all purpose flour into the ingredients ...I do and mine does not crack...