How to Make Perfect Pies Every Time
Pies are not considered perfect unless the crust and the inside are both perfect. A pie can look great, but be all wrong on the inside. It might taste strange or perhaps it is too runny from the fruit you decided to use. Following the recipe is supposed to guarantee that your pie is perfect every time you make it, however, this is not always the case.
Pie Crust
You want a pie crust to be flaky and tasty all at the same time. It also should have a nice browning, but not be overcooked and neither should it be undercooked. It can be very difficult if you make the crust too thick on the top for it to get cooked all the way through. In terms of being overcooked, it is all about the oven you use.
Shortening is a better choice than butter, however, if you do use butter make sure that it is cold. A well chilled butter that is cut into small pieces will make flakier dough. You also keep from over working the butter into the dough.
It will be chunky in spots, but this is okay as long as you get the mixture to resemble cornmeal. The limited amount of water aids in keeping the gluten development, which occurs in the crust and thus makes it tender. Just enough water keeps the dough together without being dry or too soft.
Pie crust is best when you chill it before you put it on the pie. It is best to roll it out into a disk shape that is less than an inch thick. Smooth the edges with well floured hands so the surface is easier to work with.
Chill the dough in its disk shape for about 30 minutes. Once you roll it out again for the pie, roll away from yourself and it will just fall into the pan when ready.
Letting the bottom chill in the pie pan also helps result in a better crust. To ensure you do not overcook it do not put a foil over it. This could result in undercooked crust and pie. Instead, make certain you understand how your stove works.
Filling
Many recipes no longer ask you to use tapioca when using fruit as the pie filling. Yet, tapioca is the perfect ingredient from keeping the fruit filling from being too runny. However, if you tend to like a runny filling then leave it out.
Yet, if you enjoy your pie as the perfect pie each time then use tapioca to soak up a little of the liquid. This way it will not be runny and look like any professionally made pie. It is far better than using a canned filling.
Pie Crust
You want a pie crust to be flaky and tasty all at the same time. It also should have a nice browning, but not be overcooked and neither should it be undercooked. It can be very difficult if you make the crust too thick on the top for it to get cooked all the way through. In terms of being overcooked, it is all about the oven you use.
Shortening is a better choice than butter, however, if you do use butter make sure that it is cold. A well chilled butter that is cut into small pieces will make flakier dough. You also keep from over working the butter into the dough.
It will be chunky in spots, but this is okay as long as you get the mixture to resemble cornmeal. The limited amount of water aids in keeping the gluten development, which occurs in the crust and thus makes it tender. Just enough water keeps the dough together without being dry or too soft.
Pie crust is best when you chill it before you put it on the pie. It is best to roll it out into a disk shape that is less than an inch thick. Smooth the edges with well floured hands so the surface is easier to work with.
Chill the dough in its disk shape for about 30 minutes. Once you roll it out again for the pie, roll away from yourself and it will just fall into the pan when ready.
Letting the bottom chill in the pie pan also helps result in a better crust. To ensure you do not overcook it do not put a foil over it. This could result in undercooked crust and pie. Instead, make certain you understand how your stove works.
Filling
Many recipes no longer ask you to use tapioca when using fruit as the pie filling. Yet, tapioca is the perfect ingredient from keeping the fruit filling from being too runny. However, if you tend to like a runny filling then leave it out.
Yet, if you enjoy your pie as the perfect pie each time then use tapioca to soak up a little of the liquid. This way it will not be runny and look like any professionally made pie. It is far better than using a canned filling.
