22 PERFECT PIE TIPS
22 PERFECT PIE TIPS
measured by spooning the flour into the measure, not scooping it. Scooping packs the flour and overloads the formula.) Add a teaspoon of salt and you have a recipe for a double crust.
1. Use milk or egg wash for a golden brown hue.
Brush the top crust with milk or egg white before placing it in the oven. To avoid burning, be careful not to
wash the crimped edge of the crust.
2. Line crust edge with aluminum foil to avoid burning.
Place aluminum foil strips around the edges of the pie prior to baking. Remove the foil the last 15 minutes of
baking.
3. Always preheat the oven.
A standard oven takes approximately 15 minutes to preheat to 350 degrees.
4. Always place your pie on a baking sheet.
A baking sheet helps brown the bottom crust evenly, provides support for the pie when removing it from
the oven, and catches any filling that may spill out during baking.
5. Lower oven temperature when baking more than one pie.
When baking two different pies, use the lower of the two oven temperatures. Place each pie on a separate baking sheet and check for doneness according to individual package directions.
6. Mend a broken piecrust.
Mend a broken crust by moistening the broken pieces with water and molding it back together.
7. Cut slits in the top of fruit pies.
This prevents fruit filling from bursting out of the side and ruining the appearance of the pie.
8. Keep a close eye on your pumpkin pie.
When baked properly, the outer edges of pumpkin filing will develop a firm set with some slight browning. The center circle (4-6 inches) should have a soft set and shake like gelatin.
9. Give your pie a glowing finish.
Brush apricot preserves on the top of the pie just after baking to create a high gloss finish.
10. Avoid baking your holiday pie with your turkey.
To bake a perfect golden-brown pie, you must use a higher temperature than you would to cook a turkey or ham for your holiday meal. Try baking your pie the night before.
11. Apple pie has better flavor if a little salt is sprinkled on the apples before the top crust is put in place.
12. Fruit pies can be frozen unbaked or baked, but the former is preferred as the crust will be more tender and the fruit flavour will be true.
13. When freezing an unbaked pie, add an additional tablespoon of thickener to absorb the extra juices. If it is a closed double crust pie, do not put the vents in the top crust. Use freezer wrap.
14. When baking a frozen pie, do not thaw. Cut the vents in the top crust and bake at 350 F for approximately 20 minutes more than required in the recipe.
15. When freezing a baked fruit pie, cool and use freezer wrap. When it comes time to bake, thaw for an hour and then bake at 350 F for 30 minutes, then reduce heat if over browning and bake for another 15 to 20 minutes.
16. For a flaky pie crust, add cream or milk instead of water.
17. Store your rolling pin in the freezer. A frozen rolling pin makes rolling out pastry dough much easier.
18. Avoid soggy crusts by:
rubbing the bottom of the pie plate with butter before adding the dough.
sprinkling a small amount of sugar over the crust before adding the filling.
sprinkling breadcrumbs on the crust before adding the filling.
brushing the pie crust with egg white, followed by a light sprinkling of flour.
19. Sprinkle buttermilk pancake mix on the counter top before rolling out pastry dough. It will make a tastier pie crust.
20. Pie crust is flakier if the dough is made and stored in the refrigerator for 1 day prior to use.
21. If you preheat your oven to 475 F, then reduce the oven temperature to 350 F for baking, you'll prevent the shell from shrinking.
22. Meringue will not shrink during baking if it is touching the edges of the piecrust.
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