CONTACT Becky      Back to the main FOOD page.      BACK



EASY AS PIE?




Here are some tips for making a great pie:

THE CRUST:

When ever possible, make a graham cracker crust!

When you add water, to make a crisper crust, use ice water. Be sure to evenly sprinkle it over the flour!

Add a half teaspoon of Baking Powder to the dry ingredients before adding the water!

Don't use your hands to mix the pie crust dough. The heat from your hands makes the dough "tough" Use 2 knives or a pastry blender to cut the shortening into the flour!

Always roll the dough from the center outwards, using as little flour as possible, and delicate, gentle strokes.

If you are are just learning...try rolling the dough between 2 pieces of wax paper. Later you will get the "feel" of the dough so it won't stick.

To avoid burning the edge of the pie crust when baking, cover with narrow strips of aluminum foil while baking. Remove immediately when pie comes out of the oven- to avoid a soggy crust!


THE FILLING:

This is much easier. In fact...it's pretty hard to mess up! Here are a couple of tips:

If a fruit filling is too sweet, add the juice of one-half a lemon.

With a Cherry pie, add red food coloring. It makes it look much nicer.

To prevent spills in the oven with certain pies, be sure to put a larger pie pan or cookie sheet, etc. under your pie.

When making pumpkin pie, be sure to make those edges high or all the liquid mixture won't fit in.

If making a pie that calls for a cool crust, be sure to prick the crust thoroughly before you bake it so it won't shrink, then allow it to cool completely before you add your pudding or other filling.