Great-tasting pie with a perfectly flaky, light crust is one of the best ways to end your holiday meal, or any meal really.
Whether you’re baking pies for Thanksgiving, Christmas or just to enjoy after dinner, pie is the perfect final touch. That’s why it’s a hard to understand when some people say they don’t like pie. But it’s usually because they’ve only known soggy, flavorless pies with tasteless crust.
When it comes to pie, practice definitely helps and a few pie tips can accelerate the process to making perfect pies. Here are 10 pie tips that could come in handy if your assignment is to bring the pie to dinner.
Pie Tip #1 – Use very, very cold ingredients – From your butter or fat source to the flour and even the bowl and utensils you’re using, the colder, the better. With colder ingredients and utensils, you’ll be less likely to melt the butter or fat or overwork it.
Pie Tip #2 – Use the best ingredients – Of course we use Peacock Brand All-Purpose Flour for our pie crusts, because it really is the best, but you also want to use the best ingredients when it comes to the filling and everything else. You might not think so, but you will be able to taste the quality.
“It’s (Lehi Roller Mills Peacock Brand All-Purpose Flour) the best flour!! I won’t use anything else!!! When people make one of my recipes, they tell me it’s not as good as mine. I tell them it’s the flour! I think they think I’m crazy! But it’s the truth, it makes everything taste yummy.” – MaryAnn Engle
Pie Tip #3 – Give it a rest – Giving your dough a chance to relax can help it work better when you roll it out. Let your dough rest for an hour and it will be ready to give you a great pie crust.
Pie Tip #4 – Consider your pie dish – Bigger pie dishes, 9 ½” to 10” dishes, can make your pie turn out deep, soggy and more sloppy. Whether you’re using ceramic, glass or aluminum will also make a difference for how long your cook time needs to be so be aware of the pie dish.
Pie Tip #5 – Two Words: Graham Crackers – Try sprinkling a layer of thinly ground graham cracker crumbs on the bottom before filling and baking. The crumbs help to soak up excess liquid that would otherwise leave your crust soggy and gross. You can also use breadcrumbs, corn flakes or other crunchy foods.
Pie Tip #6 – Use Parchment Paper – To roll out your pie dough, place it between two sheets of lightly floured parchment paper. Begin rolling from the center to the edge and then rotate the dough a quarter turn after each roll until the dough is evenly rolled.
Pie Tip #7 – Use the Least Amount of Water as Possible –Use just enough water for the pie crust to hold together. If your recipe calls for a range of water, start with the least amount and add more if needed.
Pie Tip #8 – Try Some Recipe Additions – You can add an egg yolk to add more fat to make the dough more pliable and easier to handle. You can also try adding some form of acid to the dough such as lemon juice or vinegar. The acid will help reduce the elasticity of the gluten to make the crust more tender.
Pie Tip #9 – When Browning is a Problem – Sometimes your pie crust edges brown just too fast. To prevent the browning you can cover the edge with a thin strip of aluminum foil molded gently around the pie’s edge.
Pie Tip #10 – Perfectly Golden Pie Top – For some the look of the pie is as important as the taste (not for me). And to get the look so many people love, you can use an egg wash. Combine a tablespoon of heavy cream, half and half or milk with a large egg yolk and use a pastry brush to brush the surface of the top of the pie crust. And then bake according to your recipe.
Alright, ready to make awesome pies? Take the first step and get the flour that will help make your pies the best. Find out more about Peacock Brand All-Purpose flour.