When pre-baking a homemade piecrust, holes and cracks may appear in the crust when it comes out of the oven. You can fill these holes and cracks with flour “glue.” Put a teaspoon of flour in the bowl of a spoon and stir in 2-3 drops water. You want to create a shiny, thick mixture you can press into the hole or crack and then smooth out. Add more water if it’s too dry or a bit more flour if it’s too runny. If the piecrust and filling will be going back in the oven, the “glue” will simply be absorbed. If it will not be going back into the oven after being filled, bake the unfilled piecrust for 1 minute more and let cool.
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