Filed under Denver Living on October 1st, 2008:
How to Bake the Perfect Pie
Most people either love baking, or they hate it. If you love it, you’ve surely attempted to tackle a pie. While pie baking is not rocket science, there are some tricks to the trade.
Maybe you love baking just for the sake of baking… or maybe you are having house guests and want to impress them with your domestic prowess… or perhaps there’s a bake sale at a school or church near your Denver apartment. Whatever the reason… grab your oven mitts and get ready to bake the perfect pie!
Select a Recipe
There are hundreds, if not thousands, of pie recipe listings on the internet. The first step is to choose the recipe you find most appealing. You might go with an every day recipe, or choose from a variety of holiday recipes such as pumpkin pie or sweet potato pie.
Keep Sticky Dough off the Rolling Pin
Lightly dust the entire surface of the rolling pin to prevent dough from sticking. You might repeat this step if the dough starts looking like it’s going to stick. Other options are to use a stockinet-covered rolling pin or a pastry cloth. If the dough is too soft, refrigerate for about one hour.
Get a Good Pie Plate for Baking
You need to have the right plate to get the yummiest, flakiest crust. A heat-resistant glass pie plate works the best. Alternatively, you may go with an aluminum pan with a dull finish if you like your pie crust browned. Do not use a shiny metal pan or you may get a soggy crust. Check the pan size recommended in your recipe.
Making Your Pie Crust Look Good
It’s time to make your pie crust look like Martha Stewart herself created it. There are all kinds of decorative pie crust techniques: the pinched edge, the scalloped edge, the forked edge, the pressed rope edge and more. All you need for most methods are your hands and some simple silverware.
To prevent burnt crust, cover the edge of the pie with a 2 to 3-inch wide strip of aluminum foil, mold lightly around edge of pie and bake as directed. Remove aluminum foil 15 minutes before end of baking time to allow edge to brown.
2 Ways to Keep Your Pie Shell from Puffing Up
- Use a fork to poke tiny indentations all over the entire piece of dough.
- Line dough with lightweight aluminum foil, fill with dried beans or pie weights. Remove liner and beans/weights a few minutes before the end of the baking period.
Now that you’ve mastered the crust, you’re well on your way to baking the perfect pie!