FOOD 52
https://food52.com/blog/17321-a-professional-baker-s-tips-for-baking-pies-smarter-not-harder
1) Make your own Pie
Dough Mix ahead of time up to months in the freezer. Icy ingredients create an
extra flaky crust
2) Stock up on the
dough itself. Make the dough ahead of time and freeze up to two months.
3) Crimp and store
your homemade crusts in disposable tins
4) Rustic Crostata
style: no tin, fill a rolled out circle of crust dough and pinch and ruffle
edges inward to form a crust.
5) Make streusel ahead
of time.
6) Basic fruit Pie
formula: 5 cups of fruit to 1/2 C sugar to 1/4 C cornstarch to 1 big pinch of
salt. Play with the sugar part especially if your fruit is tart
7) Low Maintenance
fruit: Blueberries, blackberries, raspberries. Sturdy fruits like pears and
apples can be roasted or sautéed or poached to intensify flavor or change the
texture.
8) Chess pie or
custard based pie: you can prepare the filling up to five days in advance and
store in the fridge. Par bake crust up to one day ahead. When ready to bake,
whisk well and pour into crust and bake until center jiggles.
9) Anytime something
seems off with the dough, stick it in the fridge and come back in 30 minutes.
Let the dough relax and hydrate in the fridge.
10) Sheet pans are
just as important as pie tins. Fruit pies on the bottom rack first (to
encourage bottom crust to brown) then move to top rack toward the very end to
encourage the streusel to crisp.
11) Know what done
looks like. Crust color at edge and sides should be golden brown and not at all
raw. For fruit pies, look for thick slow bubbles on top. If bubbling over, it’s
gone too far. For chess pies, look for slight puff of the custard and a lazy
shimmy in the center when shaken. If it’s puffing dramatically, it’s gone too
far.
12) Cooling time is
critical. Fruit pies need a lot of time to cool, ideally 3-4 hours. Chess pies
take a couple of hours. If it’s warm to the touch, don’t cut into it!
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