Pie Crusts

Cream pies are about the only ones you bake before filling. Any filling that does not need to be baked also. Berry pies you make the filling before putting it in the pie, but you also bake it after you fill it.

To let steam out during baking so that the top crust stays attached to the bottom.

You can use a round cake pan, although the crust may not turn out as planned. This works better for cold pies such as cream pies and meringue pies. Hot pies, such as fruit pies and cobblers, would benefit from being baked in a pie pan - the edges are sloped, which will change how it crisps.

brush the top of the pastry with milk or beaten egg (or a mixture of the two) before you bake the pie

If the pie crust has been kept refrigerated, and is only a few days past the expiration date, then it is safe to use.

Flaky Pie Crust recipe

This recipe makes enough dough for one 9 inch covered pie. If your pie only requires a bottom crust, use half this recipe. Note: for best results, make the full recipe. If only a single crust is required, make the full recipe and freeze half for later.

In contrast to bread, pie crust and other pastries should be made in a way that minimizes the development of gluten. Once the water has been added, the dough should be worked as little as possible, to minimize toughness in the finished crust.

Ingredients

2 1/2 cups (310 grams) white flour

1 teaspoon (6 grams) salt

1 teaspoon (4 grams) sugar (optional)

1 cup cold (225 grams) butter

3 Tablespoons cold water

(If Using whole wheat flour use Half the recipe for same two pie results)

Procedure

Whisk flour, salt and sugar together in a deep bowl.

Cold butter into small pieces and add to the flour mixture.

Using a pastry blender or two butter knives, cut the butter into the flour until the butter is in small pea-sized pieces.

Cold water; cut the water into the flour-butter mixture with the edge of a rubber spatula until it is evenly moistened and will hold together when pressed.

Form the dough into a ball with your hands, kneading in any loose flour. This should be done as quickly as possible to avoid melting the butter in the dough.

Chill the dough for 10-20 minutes.

Cut the dough evenly in half.

On a lightly floured board, roll each half out until it will cover a 9 inch pie dish, with about 3/4" inch overhang.

you eat them

The amount of flour needed for pie filling depends entirely on the type of pie being made. For fruit fillings, the amount of flour might range from 2 Tbs. to half a cup, depending on the juiciness of the fruit.

Safely eating raw pie crust depends on if the pie crust is made from shortening or lard. If it is made from lard (or butter or any other animal product) it should be baked before eating. If made with vegetable shortening, it can be eaten before baking as long as it has been kept below 40 degrees Fahrenheit to discourage bacterial growth.

pumpinkin pie is the tipical pie in united state

It depends upon the type of pie. For most fruit pies, the filling is poured into an unbaked pie shell. If the fruit pie has a baked topping, that is also added before the pie is baked. For cream pies, the pie shell is baked and cooled before being filled.

the sweets its pie isnt it

You can cut narrow strips of aluminum foil and cover the fluted edges; this can be problematic, though, since it's difficult to get the foil to stay where you want it. Or you can buy the commercial item, which is much easier to work with. It's shaped like a giant tin or plastic ring and sits directly on the edges of the pie, leaving the center open for browning. Most kitchen stores and some discount department stores will carry this for about $20.

INGREDIENTS 3 cups all-purpose flour 1 1/2 cups shortening 1 1/2 teaspoon salt 1 egg 1 1/4 tablespoon distilled white vinegar 5 1/4 tablespoons water

DIRECTIONS Whisk together the flour and salt. Blend in shortening until it looks like crumbs. Combine together egg, vinegar, and water. Pour into flour mixture, and mix together. Roll dough out between wax paper; Use as directed in recipe

The specific heat capacity of the pie filling is higher than the specific heat capacity of the pie crust; therefore, the pie filling cools down after being removed from the oven much slower than the pie crust.

yes

A pies crust is the pastry case. The pastry is the outer part of the pie with the filling in the middle. Some pies known as tarts or flans have a pastry base, some pies just have a pastry topping, and some pies are completely enclosed in pastry. The pastry is the pie crust.

you put a knife in and pull it out. If it is clean it is done.

Pie weights, rice, beans, an aluminum pie tin

Normally in a lemon meringue pie the pie crust is fully cooked, then the lemon curd filling is added, then the Italian meringue is piled on top. To finish, most recipes will say to either give the pie 2-5 minutes in a very hot oven (to give the meringue some colour/crispyness), or to lightly blowtorch the meringue. The rationale for fully cooking the pie crust is because the pie will either only briefly be baked again, or will be finished with a blowtorch ; cooking times are far to quick to make any difference to how cooked the crust is.

A single pie crust is just the bottom crust on a finished pie. For instance, a French Silk or pumpkin pie is a single crust pie.
A double crust is a pie that has a bottom, filling and then a top crust to cover the pie. A traditional apple or blueberry pie is a double crust. An apple pie with a crumble topping instead of that second crust on top is a single crust pie.

It helps to soften the blackberries and it is a contribution to the entire pie. The best thing I have found in my own experience is to take your berries and slice them in half then create a caramelized 'sauce' from added sugar for taste and consistency. To caramelize you would take your sliced berries and put them in a shallow sauce pan adding sugar to thicken the juice and flavor from the berries. Make sure you put it on the lowest setting possible for heat as to not scold the berries nor sauce. Hope it helps. If all else fails, a good can of pie filling is a safe fail system :)

Yes, they will spoil if not baked promptly after being defrosted.

Corn starch is used to thicken so there are some things that will work in some recipes. The end product will vary a bit depending on what you use.Aero root, spelling may not be right but pronounced that way. Tapioca will work. Egg yolks for somethings. Flour also. Unflavored gelatin possibly. Just depends on what you are trying to do. You may have to experiment a bit.

If the pie filling is very liquid then the crust needs a slight precooking prior to filling and continue to bake (Pecan Pie). If the filling is to be refrigerated (Lemon Meringue or Chocolate Creme or Banana Creme) the crust must be entirely prebaked before filling.