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The best pastry for fruit pies is flaky because it has a dry consistency
which keeps the filling from bleeding, making it soggy. You want the pastry
to be nice and crisp and flaky and be able to hold the filling.
Use lard, shortening or a lard-butter combination for flaky pastry, because
the fat is used to create layers and the moisture in the fat creates pockets
of steam when baking.
When there are layers of fat in raw pastry, there will be a flaky layer
in the cooked pastry where it filled up with steam.
The thickner in fruit filled pies is important. Corn starch isn't always
the best solution in berry pies but tapioca is often better. However,
cornstarch works well with peach pies.
It's always a good idea to use thicker slices of fruit in your pies, that
way the filling doesn't turn to mush.
Pay attention to detail, such as how the liquid ingredients are mixed
and how the dough is rolled.
When you place the pie in the oven, put a baking sheet under it to help
even out the temperature and catch any spills from the bubbling filling.
Shield the pie's rim with foil or a pie
crust shields, just in case you make your rims too thin and they
end up burning.
Always keep a watchful eye on your pie while it's baking. Begin baking
at a high temperature and finish at a slower temperature.
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Accompaniments
to make your Fresh Pies sensational
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Vanilla, maple or butterscotch ice cream
* Whipped cream
* Frozen yogurt
* Sour cream topping (mix equal parts sour cream and plain yogurt; sweetened
with brown sugar to taste).
* Chantilly cream (add sugar and vanilla to whipping cream to taste, then
whip until soft peaked form).
* Creme Fraiche (mix one part buttermilk or sour cream with four parts whipping
cream; let stand at room temperature until thickened
8 to 24 hours; chill before serving). |
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How
to make the Perfect Pie
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Always preheat the oven. Use an oven thermometer to make sure the temperature
is correct
* Unless otherwise indicated, all pastry ingredients must be cold. The pastry
is based on layers of fat melting and releasing steam to result
in flaky pastry.
* Measure ingredients properly. Do not estimate. Buy dry
and liquid measures. Use the scoop and level method of measuring
dry ingredients and check liquid ingredients at eye level.
* Unless otherwise directed, use all-purpose flour and unsalted butter.
* Do not overwork dough. |
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For
fabulous Pies made of Fresh Fruits, the proof is in the Pastry Recipe
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Fresh
luscious fruit such as peaches, raspberries, cherries and apples deserve
the best pastry, and this recipe for flaky pastry is perfect pies.
It calls for lard, but it's OK to use shortening if you are adverse to consuming
100 percent animal fat |
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Flaky
Pastry Recipe |
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2
cups
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all-purpose flour |
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1/2
cup
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pastry flour |
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1
tbsp
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granulated sugar |
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1/4
tsp
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salt |
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1
cup
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cold
lard or shortening (in cubes) |
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1/3
cup
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cold water |
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1
tsp
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cold vinegar |
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*
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Chill
utensils |
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In
a large bowl, whisk
together all-purpose and pastry flours, sugar and salt.
Using a pastry blender or two knives, cut in the lard until dough
resembles coarse meal with many larger, pea shaped pieces. These steps can
be done by pulsing in a food processor. If you choose this method,
transfer the mixture to a bowl for the next step.
With a fork or your fingertips, stir in the water and vinegar until the
dough just begins to come together. If using your hands, you might want
to chill them first by running them under cold water and drying completely
afterwards.
Lightly knead the dough and shape into two discs, one slightly larger than
the other. Wrap in plastic and chill at least 2 hours.
Remove dough from refrigerator. Let warm for 10 to 15 minutes or until just
pliable enough to work with.
On a lightly floured surface, a very lightly floured pastry cloth or a rolling
pin sleeve, roll the larger disc until it is 3 to 4 inches larger then the
pie plate. Adding to much flour when rolling can adversely affect the dough.
When rolling, start in the center of the dough and roll outward in all directions
to coax the dough into a circular shape.
Do not crush it by pressing down. Roll in upward and outward motions, stopping
just before the edge. Brush off any excess flour when finished rolling.
To transfer the dough to the pie plate, either drape
it over the rolling pin or fold it in half and lift then place on plate.
Gently press dough into the edges of the plate, then form the rim of your
choice. A single crust pie needs an evenly built up rim; any thin spots
may burn. A double crust pie needs a single thin rim because when the top
is added, the two together should not be too thick.
Roll the second disc out to circular shape 1 inch larger than the pie plate.
After the filling is turned into the pie shell, brush the rim of the bottom
pastry with water or lightly beaten egg white. Put top pastry in place.
Crimp top and bottom rim together to seal.
Pastry benefits from chilling for an hour before filling. Bake as instructed
in the recipe or prebake (blind bake). This is a term for baking a pastry
shell before it is filled.
To prebake: Prick the bottom of the pastry all around with a fork. Place
a piece of parchment over pastry. Weigh down with 1 cup of dry beans or
beaded pie weight
chain. Bake on the lower rack of a preheated (425 F) oven for 20
minutes or until pastry is dry but not browned. For a fully prebaked shell,
remove the parchment and bake an additional 10 minutes or until golden.
Makes enough pastry for a 8 or 9 inch double crust pie.
Tips: To prevent drips and spills, make a high, built up pie pastry edge
to stop juices that may bubble up during baking. For double crust pies with
very juicy fillings, place a foil funnel in center vent hole or a bird pie
vent.
Use pastry scraps to decorate pies. Cut scraps into interesting shapes,
then place on unbaked top crust or make lattice strips for single shell
fruit pies. |
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