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Helpful Hints for Baking Pies
My experiences with pies
Growing up my favorite dessert was pumpkin pie. While I enjoyed cakes, My grandfather used to say, "All our pies are pumpkin here."
Actually, my taste buds just went crazy for the taste of a good pie crust and my other grandfather made it flaky and just right. He made the pies for Thanksgiving.
My Dad didn't like the crust of a pie and would eat from the crust to the middle in order to have the best taste last. I was the opposite. Even though I liked the fillings, especially pumpkin custard, the final taste I wanted to savor was the crust.
Here are some helpful hints for making a good pie.
Egg whites need to be at room temperature for greater volume when whipped. This is the secret to a fluffy meringue. Another favorite of mine was Lemon meringue pie.
Use a pop bottle to separate egg yokes from whites by squeezing the bottle over the top and releasing to pull the yoke up into the bottle. Then drop yoke into another bowl.
When preparing several batches of pie dough, roll the dough out between sheets of plastic wrap. Stake the discs in a square box or square keeper, and keep the container in the freezer. Next time you are making pie, pull out the required crusts.
When fluting the edge of a pie crust, you can use different tools to get different effects. Use a spoon to get a scalloped edge. Use a fork to get a crossover or herringbone pattern. To get sharp peaks, use a can opener.
Keep strawberries fresh for up to ten days by refrigerating them unwashed in a Tupperware™ or Rubbermade™ container between layers of paper towels.™
When using citrus peel, you will find that pieces of peel will stick to your grater. You can remove them from the grater by using a clean toothbrush and add the retrieved peel to your recipe.
Place your pie plate on a cake stand when placing the pie dough in it and fluting the edges. The cake stand will make it easier to turn the pie plate without having to bend over.
Cutting Butter into Flour
To cut butter into flour for pastry dough, it is easier if you cut small pieces into the dough before you add to the flour.
Paring a Pear
When making a pear pie, cut the peeled pear in half. Use a melon baller to remove the core and then drag it to the top of the pear to remove the interior stem.
I find it easier to use an apple corer or prepare my apples for apple pies. I then remove the skin from the outer edge and cut the slices in half.