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Easy As Pie: Pie Crust 101 By Pankaj Sharma

  in Food and Drinks | Published 2016-08-23 01:46:57 | 178 Reads | Unrated

Summary

Making a good pie might be challenging but it isn’t impossible- it can be as easy as a slice of cake, or pie, rather! Although it’s perfectly fine to use a readymade pie crust, nothing can replace the deliciousness of a fresh, homemade pie crust compared to the readymade store-bought variety.

Full Content

Making a good pie might be challenging but it isn’t impossible- it can be as easy as a slice of cake, or pie, rather! Although it’s perfectly fine to use a readymade pie crust, nothing can replace the deliciousness of a fresh, homemade pie crust compared to the readymade store-bought variety. Wisk by Cakesmiths conducts cake baking courses and cake cooking classes in Mumbai, and we’re sharing some of our best pie-making tips below.

 

Keep the following baking to

ols on hand:

 

1. French rolling pin: These pins are lighter in weight than traditional rolling pins.2. Pie pan: Glass or Pyrex is a great option. Pyrex is more inexpensive.3. Box grater: If you don’t have one, you can use the cheese grater attachment of a food processor.

 

Steps:

 

1. Always freeze your butter, at least about an hour before starting.

 

2. Ensure your ingredients are accurately weighed and measured out. If you are using cup measures, “fluff” the powder and scoop it in the cup. Level off the cup with a butter knife.

 

3. Cut the butter with a box grater. Shred the frozen butter on top of the dry ingredients. The main goal of making the pie dough is to get the butter to form pea-sized balls. This is why box graters are excellent, and it will achieve a much more tender pie crust.

 

4. A secret to get the perfect pie crust is that all your ingredients should be cold, including the water. Add about 50% of the water to the dry items and combine them together. Then, add more water, one tablespoon at a time, until the dough begins to form. Knead the dough about ten times and roll it into a well-formed ball. Rest the dough in the fridge, to allow the moisture to distribute through the dough.

 

5. If you are creating a double crust, slice the dough in half and reshape it into two discs. You’ll be able to see the butter layers through the dough.

 

6. Allow the dough to rest. Overnight is ideal, although an hour will also be fine. If you have ever experienced shrinkage issues with your piecrust, this occurs because the gluten hasn’t had enough time to rest, and/or the dough has too much water. Thus, it’s best to leave it overnight at least.

 

7. If you have ever began rolling your dough and discover that the dough starts to crack, allow it to rest on a floured surface for around 10 minutes. This will allow it to come to warm up a bit, and makes it easier to roll out.

 

8. Flour your rolling pin and start rolling. Press it into the dough and roll outwards. Give the dough a push, give it a quarter turn, and repeat until the dough is about 13-inches in diameter. Ensure that you are constantly flouring. If the dough appears to stick to your surface, sprinkle flour underneath and repeat.

 

9. Transfer the dough by rolling it onto the rolling pin, and layer it over the pie pan. You can also fold it like a letter and transfer it.

 

10. Trim the dough and leave about half an inch of overhang. Keep in mind that there will be slight shrinkage while baking.

 

11. If you prefer, crimp or braid your pie, using a fork to create indentations. Keep the pie pan in the freezer for 20 minutes and preheat your oven.

 

With the steps above, you can rest be assured that your pie making process will be much easier. Always keep in mind the key tricks- cold ingredients, allowance for shrinkage, flouring the surface and tools- and you’re on your way to pie making success!

21pbn

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