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Making One Crust & Double Crust Pies
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One-Crust
Pie
In case a one-crust pie is to
be made, the kind of filling to be used determines whether the crust should
be baked first or not.
For pies that require comparatively long baking,
such as pumpkin pie, for instance, the raw crust is filled with the mixture
and the two, crust and mixture, are then baked in the oven together. However,
if the filling is one that does not require baking for any length of time,
that is, time sufficient to bake the pastry, or if the filling requires
a temperature that would be too low to bake the pastry, the crust should
be baked first. In such an event, it is necessary to prick very thoroughly
the bottom and the sides of the crust with a fork, so that the air that
is confined in the pastry will not make bubbles by pushing the pastry up
as it expands in baking.
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Double-Crust Pie
When a double-crust pie is to
be made, place the filling, which is usually fruit, on the bottom crust,
but do not prick the crust in the manner just described.
With this done,
roll out the top crust and mark it with a knife in any design. The design
serves as an outlet for the steam that generally forms inside of the pie
as the filling cooks; if no provision is made for the steam to pass out,
it will push up the crust and thus spoil the appearance of the pie.
Next
moisten the edge of the lower crust with a little water, putting it on
with the finger. Then carefully pick up the marked crust, place it over
the filling, and press it down so that the edges of the bottom and the
top crust cling together well. In applying the top crust, be careful not
to stretch it. If it is put on loosely and pressed down on the edge of
the lower crust without being pulled, the contents will not be so apt to
cook out of the pie.
Trim off the uneven edge with a knife and finish the
edges of the top and bottom crusts in any desired way. This may be done
by fluting the edge with the fingers orby making marks with the tines of
a fork. When this has been completed, the pie is ready to bake. |
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