Method of reducing slumping in pie dough

A pie dough which exhibits reduced slumping, comprising:

• a) a flour blend present in the dough in an amount in the range of between about 38% and about 58% by weight of dough;
• b) shortening present in the dough in an amount in the range of between about 24% and about 35% by weight of dough;
• c) water in an amount in the range of between about 19% and about 25% by weight of dough;
• and
• d) rice flour dusted on said dough in a quantity sufficient to substantially present slumping when the pie dough is heated.

A method of reducing pie dough slump, comprising the steps of:

• a) mixing together flour, shortening and water to form a pie dough;
• b) sheeting the pie dough to define an upper and lower surface;
• and
• c) dusting the upper and lower surfaces of the pie dough with rice flour in a quantity sufficient to substantially prevent slumping when the pie dough is heated.

A pie dough which exhibits reduced slumping comprising:

• a) a flour blend present in the dough in an amount in the range of between about 50% and about 58% by weight of dough;
• b) shortening present in the dough in an amount in the range of between about 28% and about 32% by weight of dough;
• c) water in an amount in the range of between about 21% to about 23% by weight of dough, the shortening and water being present in a sufficient amount whereby the dough will not develop cracks when folded;
• and
• d) between about 0.005 grams and about 0.04 grams of rice flour applied per square inch of dough.