Pies have, due to their diversity, an important place in the bakery family. Pies are sweet desserts loved by all, young and old. There are tasty fruit pies that follow the seasons, and pies that are refined and allow the host to show his or her talent. It is therefore essential to master the processes, tricks, and tips that facilitate the preparation of pies and improve their presentation.
What ingredients to choose?
There are two golden rules to be followed for obtaining a successful pie crust: use fresh and good quality butter, and use a soft flour type 45 or 55. It is these ingredients that give the dough its lightness and homogeneity. For sweet pies, use butter or margarine. For savory pies, you can also use lard. These fats must be used fresh in winter and cool in summer, so they do not melt too fast. Split them into small pieces before adding to other ingredients.
Work the dough quickly
Why work it quickly ? When over worked, the dough becomes hard and compact so the pie loses much of its finesse. You can also prepare pie dough in the bowl of a food processor. The preparation will be faster. Your can read how to make the shortcrust pastry for more information, and get the recipe for the puff pastry as well.
Keep the dough cool
Why keep the pastry cool? It is necessary to let the dough stay in the fridge for a while before use. Indeed, firmer dough will be easier to spread. In addition, you can place it more easily into the mold.
How to roll out the dough?
Flour your work surface. (Needs rewrite)With the rolling pin, flatten the ball to give it the form of a thick pancake. Spread it in a regular round 5 mm thick and a diameter greater than the mold, including a little more than live up to its edge. With the roller, spread the dough from the center to the edge and avoiding the most out of the batter board on already extended.
Starting from one edge, roll the dough around the rolling pin and unroll it onto the pie plate that was previously well buttered. For pastry, spread the dough by hand as evenly as possible, directly into the mold. This paste is too brittle to be transported into the mold with a roller. Lightly prick the pastry with the tines of a fork without piercing the dough completely. This prevents the swelling of the dough during baking.
What molds to use?
Use thin or porcelain molds. The metal molds aren’t as effective when cooking. If you choose a porcelain firing mold, you can serve your cake directly in the pan, which can be very handy, especially when the dough is a little hard to turn out and easily breakable.
How to bake pies
It is often advisable to cook the pie a little bit before adding the filling. You can use the following method: Line the bottom and the edge of the tart with parchment paper covered with dried vegetables for the first ten minutes of baking. Then remove the vegetables and paper to allow the dough to brown. To prevent the dough from being soaked by fruit juice, the pie, once filled, must be put into a preheated oven for 15 minutes at the temperature indicated in the recipe. The bottom of the oven must be hot to bake the bottom of the pie quickly. Baking a pie usually takes 30 to 35 minutes, but its duration varies according to the pulp used. The pie is done when the dough is dry and golden.
Limit fruit moisture
With little watery fruits, just lightly sprinkle the pastry with 1 or 2 tablespoons of powdered sugar. If you use fruit that makes a lot of juice while cooking, you can spread a thin layer of fine semolina on the bottom of the pie. It will absorb the juices without altering the taste of the pastry. You can also, before cooking, coat the fruit with a mixture of sugar and butter.