Do you have visions of walking into the next family gathering carrying a pie that not only looks amazing, but gets talked about for weeks? Well if you’ve been reading this blog for any length of time then you know how much I love pies. In fact I’ve been know to hide a blackberry pie in the cupboard before and eat the whole thing myself within 24 hours.
But the thing is, pie making is almost a lost art. It has become a quick stop at the local bakery, and all of those secrets that Grandma learned have been somehow lost. So, here are a couple of sure fire ways to make sure your table has a beautiful, yummy pie that your future daughter in-laws will spend years trying to replicate. Ha.
- When making cream pies or custards, make sure to scald the milk first. It will prevent the filling from becoming watery.
- Add a man-sized pinch of baking soda to egg whites when making meringue. It will stand up higher.
- To get a flaky top crust, brush the top lightly with cold water just before you put it in the oven.
- If you want your crust to brown to perfection, lightly brush the edges with milk before popping it in the oven.
- For fruit pies {pumpkin too}, prevent sogginess by brushing the bottom and sides of the crust with egg white and sprinkling with flour before filling. It creates a barrier for the juices.
- To prevent pies with juices from spilling over, add 1-1/2 tbsp. sugar and 2 1/2 tbsp. quick cooking tapioca to the filling mixture.
- Ceramic and glass pie plates cook more evenly than metal pie pans.
- ALL the ingredients that go into making your pie crust should be COLD. You will get infinitely better results.
- The amount of water called for in the crust recipe is not exact. Add it a tbsp. at a time and go by feel. Humidity in the air plays a huge role in how much water your crust needs.
- Adding a tiny bit of apple cider vinegar to the ingredients of the crust helps mix the ingredients in and prevents overworking the crust {which is no good}.
Source: onehundreddollarsamonth.com
No comments:
Post a Comment