Pie Crust 101
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List of Ingredients
Pies have figured into life as long as anyone can remember. Believe it
or
not, there was a time in history when a woman's ability to turn out a
good
pie was used as criteria for marriage! We have pulled together some
wonderful pies that, while not necessary for matrimony, are sure to
make all
those who eat them very happy! Our Mixed Berry Pie is bursting with
berries,
and works just as well with fresh or frozen berries. You'll love the
decorative top crust. Our All-American Apple Pie is a classic, and is
especially patriotic with its star garnish. Use apples that will stay
firm
and flavorful when baked, such as Granny Smith, Cortland, Rome Beauty,
and
Winesap. Or, how about Humble Huckleberry Pie? Many people mistake
blueberries for huckleberries, which are also blue-black berries. In
season
from June through August, a huckleberry is less sweet and often hard to
find
so blueberries can be substituted. And, finally, for a
pretty-as-a-picture
pie, try our Peach Custard Pie. This old-fashioned pie is creamy and
sweet
and tastes best chilled or at room temperature, making it an ideal pie
to
make ahead.
Baking a pie really is, well, easy as pie! If you've never made pie
crust,
all it takes is a little practice (really!) and following three simple
steps
to turn out a tender, flaky crust every time.
The three steps to a tender, flaky pie crust:
Cold ingredients are key to a flaky crust. Using ice water and cold
(even
frozen) Crisco Shortening is important. When the pie crust goes in the
oven,
the cold shortening will stay solid long enough for the crust to set,
creating small "pockets" in between the layers of dough as it melts.
Voila!—a flaky crust.
Minimal handling helps to achieve a tender crust. Think of a nice,
crusty,
chewy piece of bread… it got that way by lots of kneading to develop
the
gluten in the flour. This is exactly what you are trying to avoid when
making a tender pie crust. Handle the dough just enough to mix it and
roll
it—no more.
Proper rolling is another way to avoid excess handling. Roll the dough
from
the center out, lifting the pin after each roll. In addition to keeping
the
dough tender, this method will also help you achieve a nice, round
shape. To
easily get the rolled crust from the counter to the pie pan, lift half
the
crust and lay it over the rolling pin and then transfer it into the
pan. Be
careful not to pull or tug the dough when fitting it in the pie pan—it
can
cause the dough to shrink when baking.
Finally, for a beautiful finish, you can glaze a double-crust pie with
a
beaten egg or egg white mixed with a little water. For an extra-special
touch, sprinkle the top crust with a little granulated sugar. Bake pies
on a
lower rack in the oven, where the concentrated heat will cook the
bottom
crust as nicely as the top. About halfway through baking, check on the
pie—you may need to cover it with foil to prevent over-browning.
Recipe
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