- 1 Why do you flute the edges of a pie crust?
- 2 How do you crimp a perfect pie crust?
- 3 What does it mean to flute pie?
- 4 How do you use a frozen pie crust on top crust?
- 5 How do you invert a pie crust?
- 6 What does docking a pie crust mean?
- 7 What are 3 characteristics of a quality pastry?
- 8 How do you keep pie crust from sticking to the pan?
- 9 How does aluminum foil Keep pie crust from burning?
- 10 How do you waterproof a pie crust?
Why do you flute the edges of a pie crust?
Pastry chef Carolyn Weil demonstrates how easy it is to crimp or flute the edges of a berry pie. Sealing the edges of your pie dough keeps delicious juices from bubbling out and helps to keep your oven clean at the same time.
How do you crimp a perfect pie crust?
Start anywhere on the pie. Your index finger will work from the outside of the pie and push inward, and the V will form the shape from the inside edge of the dough. Push down and slightly inward with your dominant index finger, and let the V shape of your non-dominant hand form the crimp shape as you push.
What does it mean to flute pie?
The process of pressing a decorative pattern in the top edge of a pie crust before it is baked. A pattern pressed into the piecrust edge is referred to as a fluted edge.
How do you use a frozen pie crust on top crust?
To Make a Baked Ready-To-Fill Crust:
- Preheat oven to 375°F.
- Remove frozen crust from package. Let thaw 15 minutes.
- Thoroughly prick bottom and side of crust with fork to help reduce shrinkage and bubbling.
- Place on baking sheet and bake on middle oven rack for 12-15 minutes at 375°F.
- Cool completely.
How do you invert a pie crust?
Slip your hand under the waxed paper lined side of the pie crust,and place your other hand on the pie plate. Gently invert the two together. Remove the final sheet of waxed paper and you should have the pie crust nicely centered in the upright pie pan.
What does docking a pie crust mean?
Dear Edna: Docking is a term that simply means poking holes in the dough so that it does not puff up during baking. Crackers and flatbreads, unbaked pie shells and the like are docked so as steam builds up during baking, it has a means of escape, rather than causing the dough to rise.
What are 3 characteristics of a quality pastry?
A good pastry is light and airy and fatty, but firm enough to support the weight of the filling. When making a shortcrust pastry, care must be taken to blend the fat and flour thoroughly before adding any liquid. This ensures that the flour granules are adequately coated with fat and less likely to develop gluten.
How do you keep pie crust from sticking to the pan?
One of the most effective things you can do is submerge the bottom of your pie plate into some hot water for around 10 to 20 seconds. Doing this helps to re-melt any solidified butter, greasing up the pan again, and releasing the crust from sticking to the pan.
How does aluminum foil Keep pie crust from burning?
Aluminum Foil as a Piecrust Protector To prevent a piecrust from burning while the filling cooks, make a foil collar to deflect heat. Halfway into the baking, slip the collar over the crust (as shown). Leave it on until the pie is done.
How do you waterproof a pie crust?
Q–When I bake fruit pies or tarts, the bottom crust is always soggy.. A–There are three things you can do to help ”waterproof” your bottom crusts:
- Paint the bottom crust with slightly beaten egg white, then let it dry before filling it with fruit.
- Prebake the bottom crust until it is cooked through but not browned.