Techniques For A Great Pie Crust

By Kathy Smith

The progression of pie, and Our country's undying romance with it, has been a slow and messy journey - not unlike baking a pie itself. Pie takes you home even though you're sitting at a slick table in a noisy and busy bistro that seats and serves hundreds of people and prepares nearly a million meals every single year. Pie is among the mainstays that has made it easier for Southern cuisine to flourish throughout the country. There are pie recipes from old southern cookbooks, nevertheless they continue to exist through tradition, handed down generation-to-generation.

Some fortunate chefs are born to make pie and pie crust from scratch; you can see it when they flick their hand, the easy and intuitive touch in the tips of the fingers, and accurate instincts about how exactly it should taste, look, texture, smell, and even feel inside the mouth. Most pie crusts are created by combining flour and ice cold water with shortening, butter, lard, or any blend of those fats.

Basic sweet pie crust is good for use in a pastry in which a little sweetness inside the crust will improve the dish. Place the pie on a baking sheet to catch spills, and place it on the bottom rack in the hot oven. Position the pie on the bottom shelf in the oven. Fruit pies often run over, so always position the pie on a rimmed baking sheet for baking. Let the pie to cool on a wire baking rack or maybe a thick kitchen towel, and serve it warm or at room temperature. Allow pie rest for 2-3 hours before cutting and serving; cutting when the pie still is hot from the oven can create a soggy crust. Veteran pie pros and new cooks will both find these pie crust tips helpful.

Pie can be served whole or in rich, delicious slices like coconut cream, blood orange, rhubarb, or chocolate. In my family, a good pie crust that is buttery, crunchy and thick is a marker of your ability to seriously cook. Regardless how you slice or perhaps bake it, pie is classic, simple, easy and it is enduring. There is no substitute to warm, right out of the oven, homemade pie to end a great meal.

A good and enduring definition of pie doesn't get a lot more bite-sized than this: Virtually any food, from four-and-twenty blackbirds all the way to peaches to coffee mousse, that is cooked in the crust. Still, we're of the mind-set that pie is never more tasty, more full of amazing benefits and all that in which implies, than in the event it is made of little more than a superbly ripe berry, a heavenly dollop of real whipped cream, and a homemade - never store bought or frozen -any crust.

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