Pie: Crust Formations

29 10 2010

Now that you’re ready to transfer your pastry from board to pan…

  • Fold the dough in half, lift and position so the fold is in the center of the pan. Ease it into the pan. Use your rolling pin, if you need to to unfold.
  • Try not to stretch the dough as you work. It will only shrink from here. This is why it’s important to make sure it’s rolled out enough to cover your pan before transferring.
  • Trim the overhang, and use this extra to patch any thin spots or holes. Press down gently with your fingertips.
  • Feel free to sprinkle the bottom of your crust now with nuts that have been finely ground if you wish. These will add extra crunch and flavor.
  • Refrigerate the unbaked crust again for 20 minutes or so, or brush it with a slightly beaten egg white to form a seal.
  • After filling, brush the bottom crust with water before positioning your top crust on so they stick together.
  • To crimp, use a knife to trim the edge of the top crust, but leave around an inch overhang. Fold under and raise with your thumb and index finger.
  • Rub a stick of cold butter over the pie before baking to get that glossy crust. Alternately, you can use egg white or cold milk. Just be sure you’ve distributed your glaze evenly to prevent overbrowning.
  • Sprinkle your sweet pies with sugar or cinnamon, allspice or nutmeg if you wish. And savory pies can get caraway, poppy seeds, or sesame.

And next… for the best part — baking your pie.




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