THE MOST IMPORTANT THINGS:
1. Keep it cold cold cold and handle it gently.
2. Don't make it too moist.
3. Don't bake in a flimsy aluminum pan.
Pyrex is the best choice for baking pies. Glass or ceramic pie pans
conduct heat evenly, which allows the bottom crust of the pie to bake
thoroughly. The added benefit of Pyrex pie pans is that you can see when
the bottom crust of your pie is browned. Thin, aluminum pie pans are a
poor choice because they cook unevenly. If you have to use them,
double up.
Don't use copper materials if your pie contains any acids, such as
lemons or other citrus. They can cause a reaction and discolor your
ingredients.
When baking acidic fruit pies such as cherry or
apple it is best to use
ceramic or glass pie pans to avoid the pies turning gray from a reaction
with the metal.
When making a meringue, make sure to use a bowl that is large enough -
the initial ingredients may be miniscule, but each egg white will expand
up to 8 times its initial size.
The quality of the water you use will change the texture of your crust. Harder water makes a tougher crust (the minerals that make hard water hard strengthen the gluten in the flour). If you're unlucky and have hard water, filter filter filter. If that's not an option, try substituting some if it with a little milk. The fats and proteins in the milk will separate some of the gluten to add more flakiness.
Cornstarch and flour are the most popular starches used to thicken pie
fillings because they absorb moisture. Cornstarch and flour impart a
slightly starchy taste, so tapioca is sometimes preferred. SureJel is a
good choice for fruit pies because it’s flavorless. Generally,
thickeners can be interchanged and substituted in any recipe. Depending
on the juiciness of the fruit, use about 1/4-cup all-purpose flour, or
2-tablespoons cornstarch, tapioca flour, or arrowroot.
Before baking a pie that is especially juicy or runny, insert a tube of
macaroni in the center of the top of the pie - this should prevent the
juices from bubbling out.
When measuring flour, sift it first. Also, add other dry ingredients
(salt, baking powder, etc.) while sifting to ensure even, thorough
mixing.
Use pea-sized butter pieces for cutting the fat in crust dough. When
the fat pieces melt into pools, they make layers in the pie crust, which
is what causes flakiness. If the fat is cut into smaller pieces, the
pastry will be less flaky but more tender and mealy.
For an extra-flaky crust, try adding a teaspoon of vinegar to the pie
dough (keep in mind, vinegar inhibits browning). Also, try substituting
sour cream or whipped cream for water.
If you use wax paper to roll out your pie crust, dampen your surface
before applying the wax paper to prevent the paper from sliding around.
FOR EVEN ROLLING, buy 1/8” wooden dowels. (You can find them at any
hardware store.) Place them on either side of the dough, spaced out to
the width of your desired crust diameter. Place the rolling pin on top
and roll the dough until it is even with the top of the dowel or
1/8-inch thick. Make sure you rotate the dough.
You can use the pinch test to see if your dough has the
right amount of liquid. TO DO: Pick up a small clump and gently squeeze
between your fingers. Stop when the dough just sticks together with
small dry cracks.
IF THE TOP OF THE PIE IS BROWNING TOO MUCH, place a foil tent over it.
Remember to make a hole in the center for steam to escape so the crust
doesn’t get soggy.
If you serving a chilled pie, the crust will probably stick to the pie
pan. To prevent this, set the pie on top of a warm towel for a few
minutes before slicing and serving. The fat in the crust will melt
slightly and release the pie.
EGG WASH: An egg wash is used to make baked goods, such as a pie crust,
shine, and aids in browning. An egg wash is also used to bind parts
together (such as when patching holes or cracks in your crust), or to
seal the bottom crust when blind baking so it doesn't get soggy when the
filling is added. An egg wash is just beaten egg and often a small
quantity of liquid (usually milk or water), which is mixed together and
brushed (or "washed") onto the dough's surface. Be careful not to brush
the egg wash on too thickly, or it can dribble down between your crust
and the pie pan, essentially gluing them together. The basic rule of
thumb is 1 tsp of liquid per egg white. You can experiment with adding
spices to your egg wash, such as cinnamon or nutmeg, for added flavor
and darker browning.
Blind baking is baking an unfilled pie shell to produce a partially- or
fully-baked crust. Blind baking the crust prevents the crust from
becoming soggy from custard based fillings, and is necessary for pies
which have the fillings either cooked separately or not at all.
Without the weight of a filling, a baking crust can shrink, fill with
air pockets, and puff up with bubbles, so it is important to weigh the
crust down as it bakes. This is done by lining the dough with parchment
paper or foil and filling it with pie weights (or dried beans, pennies,
rice, marbles, etc.) to hold its shape during baking. [TIP: Keep your
weights in an oven cooking bag. You can just place the bag with the
weights in the pie crust, then lift the whole bag out to store for next
time.] Alternatively, you can set a perforated pie pan into the crust.
You may want to moisture-proof your crust when blink baking by removing
the crust from the oven when it has about 5 minutes left to bake and
applying your egg wash (egg white, corn syrup, or jelly) with a pastry
brush on the bottom of the crust and about an inch up the sides. Then
resume baking the crust for the remaining 5 minutes.
The easiest way to ensure a well-formed custard is to bake it in a water bath (similar to using a double-boiler, but in the oven). Using a roasting pan large enough to hold your pie pan, fill with approximately 1 inch of water. If your pie dish has handles, it is easier to first place the water pan in the oven, then place your pie pan inside. Otherwise, place your pie pan in the water, then gently (don’t splash!) place both pans in the oven. Never use thin aluminum pie pans in a water bath – they are flimsy and very difficult to remove from the water without bending.
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*The Fine Print
