Holidays The Perfect Pie For The Holidays
Perfect Holiday Pie Recipes & 13 Top Tips For Success -Imperial Sugar-
Whether you’re planning a small, informal gathering or a large and fancy Holiday soirée, you’ll want to end the event with something sweet. Homemade pies are a treat and often easier to make than you think. We have the perfect holiday pie recipes and professional tips and tricks for success. l Start with the right pan. Use a metal/aluminum pan like the professionals do. They may not be the prettiest pie plates in the bunch, but they conduct heat faster and better than anything else and will ensure the best baked-through bottom. l Want a flaky pie crust? Use cold butter in your crust recipe. As the butter melts while baking, pockets of steam are created in the flour. Steam releases and a flaky crust is created. l Sift your dry ingredients. This breaks up clumps and adds volume for a lighter crust. Use the “spoon and sweep” method: gently spoon the flour into a measuring cup and level off the top instead of dipping the measuring cup into the flour package. If your recipe calls for 1 cup sifted flour, make sure you sift the flour before measuring. If the recipe calls for 1 cup flour, sifted – this means you sift the flour after measuring. l Go slow. Lower the pie crust dough into the pan carefully without forcing it into the corners. l Finish your crust. To create a pretty edge to your pie crust, you can press along the rim with a fork or use your finger and thumb to create a scalloped edge. l Pre-bake the crust when necessary. Pre-baking is baking your pie dough prior to adding the filling. This is important for moist cream pie recipes and cooked fruit recipes like apple pie. However, when you use raw fruit mixed with sugar, there’s no need to pre-bake. For more information about pre-baking pie crust, check out this blog post. l Use pie weights (small ceramic balls) when pre-baking. Pie weights are used to help the dough hold its shape, allowing it to stay firmly against the pie plate. l Gloss it up to prevent sogginess. Once the pie weights have been removed, brush the top of unbaked crusts with beaten egg, which creates a shiny gloss. Proteins in the egg forms a shield on the crust so the wet filling doesn’t get the crust soggy. l All fruits contain a different amount of water and natural sugars. To thicken pies, each particular fruit will need a certain amount of thickening agent (flour, cornstarch, tapioca). Substituting is not recommended as the baked filling may become too runny or too gelatinous. l Placing is everything. If baking in a conventional oven, place pies slightly below the middle rack so crust will bake better. Placing it too high will burn the crust before the filling is done.
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