I don't know WHAT it is . . .but I am a terrible pie-maker. I tackle most baking really well, but I have some kind of culinary block when it comes to pie. I have had more kitchen failures with pies than any thing else. Can any of you recommend a resource that will help rid me of pie anxiety?

[momoreg]

What seems to go wrong? Is it the dough or the filling that gives you the most anxiety?

[m brown]

Farm Journal Books on baking are the best for pies, biscuts, anything a farmer might bake.

momoreg: Everything that can go wrong - does. My crusts are tough no matter what I do, my fuit pies are soggy on the bottom, and just generally lackluster. I just don't have a "pie vibe" (I don't have a "rice vibe" either).

mbrown: Thanks for the resource>

[cape chef]

emary, maybe you are over working your dough,It's very sensitive like a person,If you over work me and expect me to be tender your wrong. As for the soggy bottom, perhaps you need to give the crust a quick blast in the oven-line with foil and a pound of dry beans to hold down, also are you adding a slurry or arrow root to your fruit?
Not like apple or pecan, but berry or cherry concoctions? how long do you let the filling sit in the crust before baking?
Just some thoughts
cc

[momoreg]

When you make your crust, make sure your butter and liquid are really cold. That will ensure that your butter stays solid in pea-sized pieces, which will yeild a flaky crust.

As for the bottom being soggy, capechef is right...your filling should not be watery. Also, what temp are you baking at? Is it a glass dish, or aluminum?

[mudbug]

emary,

If you are having this much trouble and to answer your question on a good resource, I highly recommend "How To Make A Pie" by Cook's Illustrated. You can find a description here:
http://www.cooksillustrated.com/stor...?iProductID=44

[m brown]

Pie Dough

3 # ap flour
1 # shortening
1 # butter
1 # cold water
1 TBL cider vinegar
1 TBL Salt

rub the flour with the fat either with your hands or in a food processor or with a paddle on a mixer.
when the dough looks like dry lumpy sand,(no grease, no shine) pour in the water with the vinegar and salt and toss with hands until a dough forms. if using a machine, remove from processor and follow above directions, on a mixer, add water until a dough forms.
scale out to 8 or 9 ounce pieces and chill until ready to use.

roll out quickly with a minimum of dusting flour and place into pan. crimp, fill, bake.
if blind baking, line pan with pam coated foil or parchment and beans. ( do not use rice, it always gets into your dough making you say Douh!)

enjoy



ps, vinegar keeps gluten slack so you dough stays flaky............


[This message has been edited by m brown (edited 12-11-2000).]

excuse me?.....soggy bottem?

[shroomgirl]

:LOL: Pies are tricky....lemon or orange zest can add sparkle to your filling, I add Makers Mark bourbon to my pecan and apple pies....probably be good in the peach too....
I mix granny smith with golden delicous to get a better flavor/texture.
My favorite pie books are from the 50's and 60's. I just rendered 45#s of leaf lard for pie crusts and biscuits, pates, etc....
the butter/lard or crisco mix is a good one.
I also use cornstarch thickened juice (heated on the stove) to add the liquid to pies.


[This message has been edited by shroomgirl (edited 12-12-2000).]

[judy]

to stop soggy bottoms to your pies I brush them with egg white. Also cuts out the need to line with paper and load down with beans when baking blind. Works for me

[momoreg]

That's new to me. I will definitely give it a try.

Is that true? You don't have to bake blind if you brush with egg white? How about with tart dough?

eeyore

[shroomgirl]

egg whites seal the crust and help keep it from getting soggy, like spreading thickened hot jelly on a tart bottom before filling.

I love pie. Here's what I do: I always use lard for the crust--personal preference; I think other solid fats would be just fine. I use the Betty Crocker recipe--very simple and always works. I roll it out between 2 sheets of waxed paper, though I may switch to parchment in the near future, and handle it as little as possible. To combat the soggy bottom problem I use an unglazed stoneware pie pan--mine is from Pampered Chef, but I'm sure that can't be the only one on the market. Now my crusts are just fine on the bottom. I've never tried it, but I suspect that a metal pan with many holes in the bottom would also work well.