8 great pie tips - WSFA.com Montgomery Alabama news.

8 great pie tips

Updated: 12/12/2013 4:11:47 PM
© James Roper / Bonnier © James Roper / Bonnier

By the Editors of Saveur



1. Avoid soggy bottom crusts by sprinkling about one tablespoon each of flour and sugar over the crust before adding the pie filling. As the filling cooks, this extra layer will protect the pie dough from absorbing too much moisture.


2. Beat the dough with a rolling pin after it rests. This will not only relax the gluten in the dough but also will soften it, making it easier to roll out.

Chicken recipes at Saveur»


3. Rest your dough
in order to achieve a tender crust that won't shrink during baking. Roll it out, transfer it to a pie plate, and refrigerate for 30 minutes. This will allow the dough's glutens to relax, and firm up the butter so it will melt slowly in the oven. Add the filling and top crust, crimp the dough edges, and refrigerate for 30 minutes more before baking.


4. Use high fat
—at least 83 percent—butter for the richest, flakiest crusts. European brands like Plugrà often fit the bill.

16 easy casseroles at Saveur»


5. Butter the pan
for a golden bottom crust and to prevent the pie from sticking.


6. Sweat the fruit
for apple, pear, stone fruit, and berry pies (especially strawberries, which tend to hold water) to cook out the moisture, concentrate flavor, and ward against a soggy pie crust. Toss the fruit in lemon juice and a little sugar, then let it sit at least one hour or up to overnight. Afterward, drain off the accumulated juices, then proceed as directed with the fruit. Reserved juices can be boiled down into syrup for soda or drizzled on ice cream or fresh fruit.


The Saveur 100: Recipes and techniques»


7. Construct apple and pear pies tightly, layering slices close together to avoid air pockets, and mound fruit slightly higher than the edge of the crust. The fruit shrinks as it cooks and releases its juices, so tight, full packing helps ensure a finished pie loaded with fruit.


8. Go for a marbled effect
when cutting butter into flour to form dough. Make sure you can see some butter flecked throughout the mixture before you let it rest. As the dough cooks, the bits of butter will melt, forming air pockets in the crust's structure that create a delicate flakiness.



© 2013 SAVEUR
All rights reserved.
*DISCLAIMER*: The information contained in or provided through this site section is intended for general consumer understanding and education only and is not intended to be and is not a substitute for professional advice. Use of this site section and any information contained on or provided through this site section is at your own risk and any information contained on or provided through this site section is provided on an "as is" basis without any representations or warranties.
  • Mark Leslie RecipesMore>>

  • Leslie Bailey's “A Top of the Morning Breakfast For St. Paddy's Day!”

    Leslie Bailey's “A Top of the Morning Breakfast For St. Paddy's Day!”

    Wednesday, March 12 2014 2:03 PM EDT2014-03-12 18:03:49 GMT
    Wsfa recipe for wed march 22,2014 "A Top of the Morning Breakfast for St. Paddy's Day!" 1 container of Bisquick pancake mix cooked bacon strips green food coloring butter softened powdered sugar Directions: MakeMore >>

    WSFA 12 News Alabama Live recipe for Wednesday March 22,2014. "A Top of the Morning Breakfast for St. Paddy's Day!"More >>

  • Mark Leslie's Quick Pickled Vegetable Platter

    Mark Leslie's Quick Pickled Vegetable Platter

    Friday, May 31 2013 3:31 PM EDT2013-05-31 19:31:06 GMT
    Making pickles doesn't mean having to pull out the dill and canning gear to spend a day over a hot stove. With a little notice ahead, I use salt and vinegar to quickly pickle vegetables from my gardenMore >>
    Making pickles doesn't mean having to pull out the dill and canning gear to spend a day over a hot stove. With a little notice ahead, I use salt and vinegar to quickly pickle vegetables from my gardenMore >>
  • Mark Leslie's "Old School BLT"

    Mark Leslie's "Old School BLT"

    Friday, May 24 2013 3:47 PM EDT2013-05-24 19:47:32 GMT
    Before the microwave, turkey bacon, pre-sliced loaf bread and store-bought mayo, the wholesome BLT had more character. A staple for a simple and refreshing meal on a hot summer's day, my twist on thisMore >>
    Before the microwave, turkey bacon, pre-sliced loaf bread and store-bought mayo, the wholesome BLT had more character. A staple for a simple and refreshing meal on a hot summer's day, my twist on this American favorite...More >>
Powered by WorldNow