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Posted on Wed, Nov. 11, 2009

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Store-bought pies long way from the real thing

Most of the questions I have been getting recently revolve around baking pies. Could it be that Thanksgiving is on the horizon?

Making a really good pie is almost a lost art. Sometimes we opt for convenience and pop a store-bought pie in the grocery cart and never experience the taste of a freshly baked pie. But let's face it — commercially prepared pies often have a soggy crust and a paste-like filling. On the other hand, a really good homemade pie has a tender, flakey pastry and a filling that literally melts in the mouth.

I can tell from your questions that some of you are ready to get out the rolling pin and start baking. So let's get those questions answered so your Thanksgiving pies will be perfect this year.

I often make apple pies, and my problem is always the bottom crust. The top of the pie is nicely browned and it appears to be done, but the bottom crust is never browned. Why is that?

It sounds to me as if you might be baking your pie on the middle rack—which is the usual place for most baked goods. However, a fruit pie will have a better bottom crust if you place it on a rack in the bottom third of the oven. Also, the bottom crust will brown better if you set your pie on a dark-colored baking sheet. An added advantage is that if the pie should happen to bubble over, the pan will catch the drips.

The edges of my piecrust get too brown before the pie is done. How can I bake the pie and have it fully cooked but without burnt edges?

A: This is a common problem that usually occurs with a double-crusted pie. By the time the interior of the pie is baked, the edges of the crust are overbaked. Although you can purchase a gadget that will cover the edges of the pie, I simply tear off a piece of aluminum foil a bit larger than the pie. Cut a 6-inch diameter circle out of the middle and then place it over the pie, loosely tucking it around the pie. That will protect the edges from overbaking. Remove the foil during the last 20 minutes of baking to allow it to brown. Works every time!

Q: Do you have a good recipe for pie pastry?

A: Most recipes are very similar for pie pastry — the technique is important when making pastry. Remember not to overwork the dough, add just enough water needed to make dough, and chill the pastry before rolling out and baking.

Pastry

3 cups all-purpose flour

3/4teaspoon salt

1 teaspoon sugar

1 cup Crisco (chilled)

1/2cup (1 stick) unsalted, cold butter

About 1/2 cup cold water

Place flour, salt and sugar in food processor; pulse to mix ingredients. Add Crisco and cold butter. Pulse (quick on/off motion) just until large pea-size clumps form. (If you do not have a food processor, cut in the butter and Crisco with a pastry blender or your fingertips.)

Transfer dough to a bowl and add water a tablespoon at a time, tossing and mixing with a fork. You may need a little more or less water—it depends upon the flour. Add just enough water to moisten and for the dough to hold together. Do not knead the dough or work it; handle it gently.

Divide dough in half; shape into a disc; wrap in plastic wrap and chill for 30 minutes. It's ready for your recipe.

Makes 2 9-inch single crusts or 1 double crust.

Bonnie Aeschliman is a certified culinary professional who owns Cooking at Bonnie's Place in Wichita. For more information, call 316-425-5224 or go to cookingatbonnies.com. To submit a question to Bonnie, e-mail her at bonnie@c ookingatbonnies.com.