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Pie Crust success tips
by Anne Garber
Sometimes the finishing touches make all the difference.
Assorted Pie Tops:
For a Lattice-Top:
Prepare pastry for a two-crust pie, leaving 1-inch overhang on bottom crust. After rolling circle for top crust, cut into strips about 1/2-inch wide. (Use a pastry wheel for decorative strips.) Place 5 to 7 strips (depending on size of pie) across filling in pie plate. Weave a cross-strip through centre by first folding back every other strip going the other way. Continue weaving until lattice is complete, folding back alternate strips each time cross-strip is added. (Or, to save time, do not weave strips. Simply lay second half of strips across first strips.) Trim ends of strips. (Strips can be twisted as they are placed on pie, if desired.) Fold trimmed edge of lower crust over ends of strips, building up a high edge. Seal and flute. Proceed with recipe directions.
For a Diamond Top:
Lay or weave second half of pastry strips diagonally across first strips on filling.
For a Spiral Top:
Begin from centre of pie. Twist one strip and coil it outward on pie, adding length by moistening ends of other strips and pinching together. Moisten trimmed edge of bottom crust; place tightly twisted pastry strip around edge, pressing to seal.
Fluting the Edge:
For a Cutout Edge:
Trim overhang even or flatten pastry on rim. use tiny cookie cutter, thimble or hand-cut tiny leaves, hearts, circles, etc., from pastry scraps. Moisten rim and place cut-outs around rim, overlapping if desired. Press into place.
For a Fork Edge:
Flatten pastry evenly on rim of pie plate. Press firmly around with tines of a fork. To prevent sticking, dip fork in flour.
For a Pinch Edge:
Place index finger on inside of pastry rim and knuckles (or thumb and index finger) on outside. Reverse the position if it is more comfortable. Pinch pastry into V-shape along entire edge. Pinch again to sharpen.
For a Rope Edge:
Place side of thumb on pastry rim at an angle. Pinch pastry by pressing the knuckle of your index finger down into pastry toward thumb.
Additional Pastry Tips for Success:
A pastry blender is a great help to cut in shortening evenly. If you don't own one, purchase one! It's the "cutting in" of the shortening into tiny lumps that gives pastry its flaky texture. Mine cost about $16 (CAD); I feel having a "good" one is worth the price. I also use an antique one I bought at a swap meet -- its one drawback is that it is aluminium and must be washed by hand.
If your hands are unusually warm, then "cool" them off with a couple of ice cubes and then drying thoroughly before handling the dough. The cooler the dough during preparation, the flakier the crust.
Anchor a pastry cloth around a board with tape and use a cloth cover for your rolling pin to keep the dough from sticking. Rub flour into both; this will prevent sticking, yet the flour won't be absorbed by the dough.
Due to the amount of fat in pastry and crusts, pie plates or pans are not usually greased.
Non-stick pie pans can cause pastry to shrink excessively when baking one-crust pie shells. Be sure pastry is securely hooked over the edge of a non-stick pan.
Do not stretch the dough to fit the pie pan, it will shrink from the edge if you do. Make sure to roll it out at least 1-inch larger than the pie pan.
Do not overwork the dough, less handling makes a more tender and flaky crust.
For pumpkin and custard pies, brush beaten egg over unbaked pastry shell before filling. This helps prevent the crust from becoming soggy.
A pair of kitchen scissors makes the best tool to evenly trim the overhanging edge of the pastry before folding under and fluting.
Brushing the top crust with slightly beaten egg white will give it a glazed look.
Brushing the top with milk will give a shiny appearance.
Sprinkling the top crust with granulated or turbinado (raw) sugar will give a delightful sparkling appearance.
Cutting designs such as apples and leaves out of excess dough and "gluing" them onto the unbaked pastry by moistening the underside of the cut-out, makes another lovely decoration for your "masterpiece."
Note: Use of the premium brand vegetable shortening, Crisco (a white vegetable fat that also comes in "butter flavour"), is preferred over other brands which have been tested with inferior results. Lard (pork fat) can be used with good results, however, I do not recommend the use of butter because of its water content. Vegetable shortening and lard both do not contain water, thus insuring a flakier crust.
Nutrition Facts: Nutrition (per serving: 1/6 of single crust.): 251.9 calories; 60% calories from fat; 17.4g total fat; 0.0mg cholesterol; 157.4mg sodium; 29.6mg potassium; 21.1g carbohydrates; 0.7g fiber; 0.1g sugar; 20.4g net carbs; 2.9g protein.
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evalu8.org Media Inc. © worldwide 2005, Anne Garber
Recipe exclusive to evalu8.org by Anne Garber
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