If you are like me, I get very frustrated when my pie crust is tough. I am listing some of the ideas that my Mother and Grandmother gave me.
1) Mix a pastry flour and solidified shortening for a tender flaky crust. Be sure the ingredients are thoroughly chilled.
2) The lightness of the pastry depends on the amount of air it contains. For this reason use a pastry blender for mixing the flour and shortening. Blend until mixture resembles a coarse meal.
3) Use only enough water to form the mixture into a mass. Chill the mixture before rolling out.
4) Roll mixture on lightly floured pastry cloth to same thickness (about 1/8″) all over and about 1″ more in diameter than pie plate. Roll the crust out with light strokes from center to edge until desired size. Fold pastry in half with fold in center and carefully transfer to an 8″ or 9″ pie plate. Place in pie plate loosely. Do Not Stretch. Fold edge of crust under into an upright rim. Crimp the edge decoratively, using thumb and forefinger. Moisten edge of lower crust (of all dough crust pies) before sealing.
5) Be careful not to over work the pie crust. Reserve a small amount of the flour/ shortening mixture before adding the liquid ingredients and use it in place of extra flour when rolling out a pie crust. Too much flour can make a tougher crust.
6) Replace 1 tablespoon of the liquid in a pie crust recipe with 1 tablespoon whiskey or other alcohol to improve flakiness.
7) Refrigerate the pie crust 1/2 hour before baking. Prick the entire surface evenly with fork. Before baking the pie, heat the oven to 450 degrees. Bake the crust for 8 to 10 minutes or until golden brown. Cool on rack.
8) Be sure to measure the ingredients accurately. As an example, when measuring brown sugar, spoon the sugar into a measuring cup, then press down firmly with the back of the spoon to expel all air pockets. Level off the top with flat edge of a spatula or knife. When measuring flour, sift the flour on a sheet of waxed paper; fill measuring cups lightly to over flowing, with spatula cut off excess to make level cups.
The secrets of making a perfect pecan pie. 1) Replace corn syrup with maple syrup. Maple syrup is much tastier. Use dark amber syrup for it has the richest maple flavor. 2) Use finely chopped nuts in the crust. 3) Cut back on sugar and instead use maple syrup and brown sugar.
Here are other tips for making mouth watering pies.
1) Be sure to have ingredients for recipe set up beforehand and have ingredients at room temperature. As example, let egg whites warm at room temperature for about an hour.
2) Refrigerate cream pies for they can spoil easily.
3) When pies boil over, it is because the edges are not properly sealed, openings in upper crust are not provided for steam to escape or baked at too high a temperature during latter part of baking.
4) Pies will bake unevenly on the outer edge if the edge of the crust is finished so that it is thinner then the rest of the crust.
5) Pies may be under baked or soggy on the bottom because of using the wrong type of pan, the wrong preparation or insufficient time for baking. Pie with moist or liquid filling should be baked as soon as prepared. If filled and allowed to stand before baking, the crust becomes saturated with moisture and the result is a soggy crust.
6) Custard and similar pies become watery if too much sugar is used or if they are baked too long or too high a temperature.
7) When a pie is over browning, cover loosely with aluminum foil. This is especially important for pies such as apple or any berry pies that do not have meringue.
8) When cooling pies, be sure to cool on wire rack which causes the air to circulate below and around the pie so it cools without becoming soggy.
9) When you are making the meringue, it is important to not over beat the meringue mixture. Adding a pinch of cream of tartar makes the egg whites less prone to over beating. Also, when placing meringue on lemon or chocolate pies, be sure to spread meringue over total filling carefully seal to edge of the crust so that it prevents filling from seeping out. Swirl the top decoratively with a rubber spatula. Bake 7-9 minutes or until meringue is golden brown. Let cool completely on wire rack for 2 1/2 to 3 hours. Cut pie with a wet knife.
10) Be sure oven temperature is hot enough to start. Start with temperature of at least 400 degrees for 10 minutes which sets your crust and fruit. After 10 minutes, reduce the temperature to 375 degrees.
11) Choose brown eggs for meringue instead of white eggs.
12) Choose G&H Baker’s sugar for pie mixes. It is finer than regular granulated sugar, dissolves faster and produces a smoother texture for the pie fillings.
13) Never add a hot filling to a baked or uncooked pie crust. Let the filling cool somewhat first so it will not over heat the crust.
14) Use 2 or 3 varieties of apples for an apple pie. Using different varieties of apples; intermingling the flavors and creating a well-balanced filling that is not too sweet or too tart.
15) For a brighter flavor and color in cherry pie, mix 1 can of store brand cherry pie mix with a small package of cherry jello.
16) You can make pie out of anything–including any kind of fruit. My Mother used to make mince meat pies. She even made her own mince meat.
Joan D Beard
