Tips for Making Better Pies
Avoid Pie Mishaps With a Few Simple Tips
There are few things more tasty or comforting than a homemade pie. The taste is incomparable to store-bought pies, and they’re not as hard to make as many people think. Some avoid making pies at home because they’re afraid they won’t turn out well, or have had pie problems in the past. No matter what type of pie you’re making, there are some things you can do to ensure it turns out beautifully.
Preventing Runny Fruit Pies and Adding Flabour
Runny fruit pies are a common problem, but there is a simple way to prevent this from happening. Before pouring the fruit into the pie shell, sprinkle three tablespoons of cornstarch over the fruit filling and gently stir to coat. Cornstarch will thicken the juices as the pie bakes, leaving you with a pie that doesn’t fall apart when you cut it. It works better than flour, and it doesn’t leave a pasty aftertaste.
Another thing to do with fruit pies is make sure you add seasoning - the fruit won’t be able to stand on its own, no matter how fresh it is. With most fruit pies, adding the juice of one lemon, half a cup of white sugar, and half a cup of brown sugar makes for a balanced, delicious flavor. If you prefer, you can add cinnamon and nutmeg to the mix as well. Be careful not to add too much salt, even if the recipes calls for it- a pinch will usually be more than enough.
Cream, Custard, and Pudding Pies
When making a cream, custard, or pudding pie that doesn’t need to be baked but calls for a pastry shell, make sure than you prick the bottom and sides of the pastry shell before baking it. This will prevent it from puffing up, or doming.
If you are worried about your pie not getting thick enough, replace some of the flour in the recipe with cornstarch, and be sure you bring the mixture to a boil. If the recipe calls for flavoring or extract, do not add it until your have taken the cream mixture off the heat; adding it while it’s cooking will cause the flavor to “burn off”.
Better Pie Crusts
There is no shame in using a store-bought pastry crust, because you can always doctor them up. They can be used for cut outs, lattice crusts, and event tartlets. Before putting your pie into the oven, brush the top crust with two tablespoons of milk, and sprinkle on one tablespoon of white sugar. Doing this will produce a crust with a nice sheen to it.
If you must bake your pie for longer than 30 minutes, place a foil tent over it halfway through baking so that the crust doesn’t burn or get too browned. By keeping a watchful eye on your pie while it’s baking, you can easily prevent it from burning.
Not only is the taste superior, but homemade pies are also cheaper to make, and healthier- you won’t be using unnecessary preservatives, you will be in control of the fat and sugar content, and you can ensure you’re using only the best fruit. Give making your own pie a try at least once, and you may find that you don’t want to go back to the store-bought kind again.
Homemade blueberry pie
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