28 January, 2018
Perfect Pies – Six Steps To Baking The Perfect Pie
I know at some point we have or will have tried to bake that perfect pie from scratch. Some of us (like me) have tossed the dough across the room because it kept tearing or it was crumbling, or the dough was too gooey. I am about to show you that baking pies doesn’t have to be hard. Okay….I know you can go buy pie crusts and not have to mess with all of this, but what fun is that? Grandma didn’t have that luxury of buying them so she practiced, practiced, practiced until she got good at it. Wait….good, no, she perfected it! Besides, making the perfect pie crust is the most rewarding part of baking pies!
So now to get started on the fun part!
The above illustration shows the basic ingredients for a basic pie crust recipe. You may use shortening in place of the butter. I’m a big butter fan myself, but most of your recipes will call for shortening. Let’s assemble our ingredients.
For a double crust pie, you will need, 2 1/2 cups sifted flour, 1 tsp salt, 3/4 cup shortening, 5 Tablespoons of ice water.
For our next step we will cut the flour into the shortening with a pastry blender or fork until the crumbs are coarse and granular.
Next, we will add our ice water, a little at a time. Mix quickly and evenly through the flour until the dough just holds together.
Divide the dough in half if you are baking a double crust pie. Roll half the dough to about one-eighth inch thickness on a lightly floured surface. Lift edge of dough and roll pie crust onto rolling pin.
You can now add your pie filling before adding the top crust. Roll your top crust following the same steps as for bottom crust and lay over top of filled pie. Seal the edges of the crust with a fork or pinch edges to form a pretty edge.
Bake the pie at the specified temperature the recipe calls for and presto, you have just made the perfect dessert!
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