6.5 Baking and Assembling Pies - 6.5 Baking and Assembling Pies Explained

Key Concepts

• Pie Crust Preparation
• Filling Preparation
• Blind Baking
• Assembling the Pie
• Baking the Pie

Pie Crust Preparation

Pie crust preparation involves mixing flour, fat, water, and salt to create a dough. The dough should be chilled to ensure flakiness. Roll the dough to fit the pie dish, ensuring it is evenly thick. Trim and crimp the edges for a decorative finish.

Example: For a double-crust pie, prepare two disks of dough. Roll one disk to fit a 9-inch pie dish, and refrigerate the second disk for later use.

Filling Preparation

Filling preparation varies depending on the type of pie. For fruit pies, wash and prepare the fruit, then mix with sugar, cornstarch, and spices. For custard pies, prepare a mixture of eggs, sugar, milk, and flavorings. Ensure the filling is well-mixed and free of lumps.

Example: For an apple pie, peel, core, and slice apples. Toss the apples with sugar, cinnamon, nutmeg, and a bit of lemon juice. Mix cornstarch with water and add to the apple mixture to thicken.

Blind Baking

Blind baking is the process of baking a pie crust without the filling to ensure it is fully cooked. Line the crust with parchment paper and pie weights or dried beans. Bake at a high temperature until the crust is set. Remove the weights and parchment, then bake until golden.

Example: Preheat the oven to 425°F (220°C). Line the pie crust with parchment paper and pie weights. Bake for 15 minutes, then remove the weights and parchment. Bake for an additional 10-15 minutes until golden.

Assembling the Pie

Assembling the pie involves placing the filling into the pre-baked crust. For double-crust pies, roll out the second disk of dough and place it over the filling. Seal the edges by crimping or pressing with a fork. Cut vents in the top crust to allow steam to escape.

Example: For a cherry pie, pour the cherry filling into the pre-baked crust. Roll out the second disk of dough and place it over the filling. Crimp the edges to seal, then cut several small slits in the top crust.

Baking the Pie

Baking the pie involves preheating the oven to the appropriate temperature and baking until the crust is golden and the filling is set. For fruit pies, bake at a moderate temperature to allow the filling to thicken without burning the crust.

Example: Preheat the oven to 375°F (190°C). Place the assembled pie on the middle rack of the oven. Bake for 45-55 minutes, or until the crust is golden and the filling is bubbly. Let the pie cool before serving to allow the filling to set.