Pie Recipes from the Pie Shoppe
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All liquids should be ice-cold.
When making pie dough over mixing will make pie dough tough and hard
to roll out. Mix just till it holds together for a tender crust.
Always chill pastry dough before rolling and cutting. Chill it again
afterwards, before baking, to further relax the gluten.
When rolling pie dough between waxed or parchment paper, dampen the
countertop first, to keep the paper from slipping.
When rolling pie dough, always start from the center and work your way
out in all directions. Use a heavy rolling pin for rolling piecrust.
To prevent a soggy pie crust, refrigerate for 15 minutes before filling
or seal by brushing with slightly beaten egg white, then refrigerate
for 15 minutes.
For a two-crust pie, brush a little water around the edge of the
bottom crust before placing the top crust. This creates a good seal
once the two are crimped together.
Before placing double-crusted pies in the oven, loosely wrap
aluminum foil around piecrust edges. This will help the edges from
browning too quickly. Remember to remove the aluminum about 10
minutes before pies are ready to come out of the oven so the crust
is properly browned.
Brush beaten egg white over piecrust before baking to yield a
beautiful glossy finish. Sprinkle with sugar if desired.
Two sure-fire ways to keep meringue toppings from shrinking. First,
spread on the pie while the filling is hot. Second, make sure the
meringue touches the crust all around.
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