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Pies

Pie Dough Delights

“Mother used to roll extra pie dough very thin, then top with cinnamon, sugar and dots of butter,” relates Florence C. of Sebastopol, California. “She’d roll it up, slice off 1-inch pieces and…

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Pre-Baked Pie Crust

To prevent the crust from bubbling up into the filling of a custard pie, pre-bake the crust at 450° for 5 minutes before you add your custard. Place foil over the crust and pour several cups of…

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Preventing Pie Crust Edges From Burning

To keep a pie crust's tender edges from burning, fold a 12-in. square of foil into quarters. Make a mark on the two folded sides about 3-3/4 in. from the closed corner. Holding the closed corner…

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Problem-Solving Pointers for Pies

Crust is Not Flaky

The shortening was cut in too much. Cut in shortening so it resembles coarse crumbs, not any smaller.

Crust is Tough and/or has Shrunk

The pastry was…

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Quick Pie Toppings

Fold 2 Tbsp. of Bailey's Irish Cream, Kahlua or apricot brandy into an 8-oz. carton of thawed whipped topping. Serve with slices of apple or pumpkin pie.

Fold 2 Tbsp. caramel ice cream…

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Sealing a Double Crust Pie

When making a two-crust pie, I brush a little water around the edge of my bottom crust before putting on the top crust. This creates a good seal once the two are crimped together—I never have any…

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Secrets for Successful Pie Pastry

Classic pie pastry recipes are prepared with solid shortening. Lard or butter-flavored shortening can be substitutes for plain shortening if desired.

Measure ingredients accurately, using…

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Slicing Fruit Pies

Fruit pies slice more attractively if you add a tablespoon or two of cornstarch with the other dry filling ingredients. It won’t change the taste, just give the filling more body. Plus, it won’t…

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Testing Custard-Type Pies for Doneness

The most common doneness test for custard pies is to insert a table knife about an inch from the center of the pie. If it comes out clean, the pie is done, Or try the jiggle test. Gently shake the…

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Thickeners for Fruit Pies

Thickeners help prevent fruit pies from being too runny. All-purpose flour, cornstarch and quick-cooking tapioca are the thickeners commonly used in fruit pies. Flour gives the filling an opaque…

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