Baking Pies

Instructions

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   TWO CRUST PIE: Fruit is the most popular filling for two crust pies.

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   Any kind of fruit mixed with sugar, sometime spices and a thickener will make a delicious two crust fruit pie.

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   Left-over chicken, pork and beef are also used to make a new and delicious meal when they are baked in small two-crust pies.

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   DEEP-DISH AND COBBLERS: Deep-dish and Cobblers are pies that are usually baked in a casserole pan.

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   They are thick pies with a crust covering only the top.

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   They are served by the spoonful rather than by the slice.

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   Deep-Dish apple pie in New England is considered a way of life.

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   ONE CRUST PIE: Single crust pies are used to hold custard type pies such as pumpkin.

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   Cream pies with meringue topping are single crust pies as are refrigerator pies with whipped cream topping.

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    MIXING PASTRY FOR PIE CRUSTS The crust of a pie must provide support and often a cover for the pie filling.

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    No matter if you make your crust from scratch or from a premix, it is very important that pie dough pastry is handled gently and not over mixed.

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    Pastry is the most popular crust for pies, but graham cracker, crushed cookies and coconut are also used.

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    Pastry crusts are sometimes pre-baked before adding the filling.

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    Graham cracker and crushed cookie types of crusts are usually pre-baked.

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    Always check your recipe to make sure whether the crust is pre-baked or not.

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    PASTRY DOUGH I.

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    When using your mixer, make sure that you use the beaters designed for pastry mixing.

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    Do not over mix the dough.

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    When using your blender, make sure that you do not over mix the dough.

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    Blenders mix the dough very quickly.

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    Make sure that all your utensils are clean.

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    Use chilled shortening and ice cold water in the mix.

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    Mix the chilled shortening and dry ingredients (except the salt) together first.

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    These ingredients should be blended well.

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    Water and salt will cause the pastry to be tough, so dissolve the salt in the ice water and add it last.

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    Blend the dough only until the mix is not wet and sticky feeling.

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    Adding the salt/water last with careful blending is the key to making tender, flaky pastry.

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    GRAHAM CRACKER AND CRUSHED COOKIE CRUST I.

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    Mix all the dry ingredients thoroughly when making a graham cracker or crushed cookie crust.

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    Add the melted butter or margarine last and blend only until absorbed.

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    Do not over-mix.

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    When this type of crust is over-mixed, it will be hard and pasty.

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    The crumbs should be wet enough to stick together when some is squeezed in your hand.

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    If the crumbs