The Everything Pie Cookbook (5 page)

products. Commonly these products are found in the freezer section

with other vegan meat replacements.

reduced-Fat and Calorie Substitutes

Whether you are trying to lose weight or maintain a healthy lifestyle, you

do not have to sacrifice things like pie. Taking simple steps will help make

your pie lighter in calories and fat. Here are a few easy ways to cut the fat:

• When reducing fats, remember that you cannot omit them entirely,

especially in pastry crusts. Simply cutting the amount of fat in half

will still provide some flavor and richness but less fat. Some addi-

tional liquid may be needed to help the dough come together, so add

it a few drops at a time.

• Low-fat or 2% milk can be used in most custard and cream pie reci-

pes with no appreciable effect. If evaporated milk is called for, again

2% milk works fine. The cooking time may need to be reduced, so

start checking for doneness five minutes early. Avoid skim or nonfat

milks for pies as they tend to break when heated.

• In quiche, cream, or custard pies that call for more than one egg yolk,

whole eggs can be substituted. One whole egg can stand in for two

egg yolks. Do not use only the whites as they will leave your pie grainy.

• In quiches and potpies, you can substitute heavy cream and half-and-

half with low-fat evaporated milk. It provides richness and flavor just

like cream but will not make the filling watery.

• Other low-fat dairy products, like reduced-fat cream cheese and low-

fat cheese, can be substituted for the full-fat versions. Due to some

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additives in reduced-fat cheeses, the texture of the finished pie may

be slightly different than the full-fat version. Again, avoid fat-free dairy

products as they contain additives that do not bake or cook well.

Storage and Safety

Once you have successfully created your masterpiece, the next steps are

among the most vital, but they are often overlooked: cooling and storage.

Taking the proper precautions while cooking and cooling the pie will pre-

vent the growth of harmful bacteria. Proper storage will extend the life of

your pie and prevent premature spoiling. All pies are different, so it is impor-

tant to know how each type of pie should be handled.

Cooking and Cooling

Cooking does more than soften fruits, thicken custards, and cook

meats. The cooking process, when done properly, kills the bacteria that

can cause illness. For any fruit pie that is cooked only in the oven, you want

to make sure that the filling is bubbling throughout, including the center,

but an exact temperature is not required. For potpies, particularly those

that contain poultry products, it is wise to test the internal temperature of

the filling with a digital cooking thermometer. You are looking for the cen-

ter of the filling to reach a minimum temperature of 160°F. Quiche is also

ready when your thermometer reaches 160°F. Remember, once the pie is

out of the oven, the temperature will rise an additional five degrees. This is

called
carryover cooking
.

You .may .think .that .the .hotter .the .better .when .it .comes .to .the .internal .

temperature .of .pies .and .quiche, .but .you .would .be .wrong . .As .long .as .

the .pie .reaches .160°F, .and .eventually .reaches .165°F .during .the .car-

ryover .period, .your .food .is .safe .to .eat . .Overcooking .will .lead .to .dry, .

split, .and .burned .food . .The .same .goes .for .reheating . .Do .not .heat .over .

160°F .or .your .delicious .leftovers .will .become .dry .and .tough .

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Properly cooling your pie may seem easy, and sometimes it is, but there

are a few things you should keep in mind.

• Cream pies should always be chilled in the refrigerator, unless the rec-

ipe specifies differently. Cooling at room temperature can be unsafe

and may not properly set the filling.

• Never cover a warm pie completely with plastic or store in a covered

container. The heat from the pie will lead to a soggy, mushy crust.

The only exception is a cream pie where you cover the hot filling with

plastic. The crust should be loosely covered, but not tightly.

• Potpies and quiche should never sit out at room temperature for

longer than four hours before being refrigerated, and any potpie or

quiche that has sat out longer than six hours should be discarded.

• Cool pies on a wire rack. The rack will encourage air circulation

around the whole pie, which will ensure speedy and even cooling.

Storing Fruit pies

Fruit pies that do not contain a dairy element, like a custard, cheese, or

cream, can be safely stored at room temperature for up to two days. To keep

the pie fresh, keep it in an airtight container or wrap the pie in aluminum

foil. Fruit pies can be kept in the refrigerator for storage longer than a day or

two, but the crusts can soften.

Storing Cream pies

Cream pies should be kept refrigerated to keep them fresh. Since the

fillings are typically egg- and milk-based, they are not safe for counter stor-

age. Properly stored cream pies will keep for two or three days. Cover cream

pies tightly in plastic wrap to prevent the absorption of off-flavors from the

refrigerator.

Storing Custard pies and Nut pies

Most nut pies can be safely stored at room temperature for a day. For

example, if you bake a pecan pie the night before you plan to serve it, just

wrap it in a clean dishtowel and keep it on the counter. If the pie will be kept

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beyond that time, wrap it in plastic and store it in the refrigerator. Custard

pies should be stored in the refrigerator since they contain egg and milk

products. Both types of pies will last for up to three days.

Storing potpies and Quiches

Potpies and quiches should be refrigerated within four hours of baking

to ensure they are safe to eat. Cool the pie on the counter until just warm,

then place it in the refrigerator. Once cooled, they should be covered with

plastic or foil and kept chilled. Refrigerated, they will keep for up to two

days.

reheating and refreshing

Cold pie can be disappointing, and a little soggy. Happily you can reheat

and refresh most pies in the oven. Reheat potpies in a 350°F oven for 20 to

30 minutes, or until the filling is bubbly and reaches an internal temperature

of 160°F. Fruit pies and quiches can be reheated the same way, but reduce

the warming time to 10 to 12 minutes, or until warmed through. Discard any

reheated pie and never reheat any type of pie more than once. Doing so will

increase the chance of foodborne illness and bacteria.

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Chapter 2

Crusts

Flaky Pie Crust

Pretzel Crust

20

27

Mealy Pie Crust

Short Crust for Tarts

21

28

Cream Cheese Pastry Crust

Chocolate Cookie Crust

22

28

All-Butter Pie Crust

Graham Pecan Crust

23

29

Food Processor Pie Crust

Gingersnap Crust

24

29

Almond Pastry Crust

Blitz Puff Pastry

25

30

Lard Crust

Cornmeal Tart Crust

26

31

Traditional Graham

Parmesan Pastry Crust

Cracker Crust

32

27

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Flaky Pie Crust

This recipe is best for pies where the crust is blind-baked, such as with cream pies,

or used as the top crust for fruit pies. This also works beautifully for a lattice top.

IngredIents  | YIeldS 1 (9-InCh) CruSt

1. In a large bowl, sift together the flour, sugar, and salt.

1¼ cups all-purpose flour

2. Add the chilled fats and rub them into the flour mixture

2 tablespoons sugar

with your fingers until 30 percent of the fat is between

½ teaspoon salt

pea- and hazelnut-sized, while the rest is blended in

6 tablespoons butter, cubed and chilled

well.

2 tablespoons lard or vegetable

shortening, chilled

3. Add 2 tablespoons of water and mix until the dough

2–4 tablespoons ice water

forms a rough ball. Add more water, 1 tablespoon at a

time, if needed.

What about the Scraps?

Ever wonder what to do with your pie

4. Turn the dough out onto a lightly floured surface and

dough scraps? Reroll them and use decora-

form a disk. Wrap in plastic and chill for at least 30

tive cookie cutters to make festive decora-

tions for your pie. Brush them with a little

minutes or up to 3 days.

egg wash for a shiny finish.

5. Remove the dough from the refrigerator about 10

minutes before rolling out. Roll out on a lightly floured

surface to a 1⁄8-inch-thick, 12-inch circle, turning the

dough often to make sure it does not stick. Dust the

surface with additional flour if needed.

6. Place the crust on a baking sheet and chill for 30

minutes before use.

2 0

Mealy Pie Crust

Mealy pie crusts are best used as the bottom crust for fruit pies and custard pies.

IngredIents  | YIeldS 1 (9-InCh) CruSt

1. In a large bowl, sift together the flour, sugar, and salt.

1¼ cups all-purpose flour

2. Add the butter and shortening to the bowl and with

2 tablespoons sugar

your fingers rub the fat into the flour until the mixture

½ teaspoon salt

looks like coarse sand with no large pieces of fat

4 tablespoons butter, cubed and chilled

remaining.

¼ cup lard or vegetable shortening,

chilled

3. Add 2 tablespoons of water and mix until the dough

2–4 tablespoons ice water

forms a rough ball. Add more water, 1 tablespoon at a

time, if needed.

What’s the Difference?

Flaky pie crusts use large pieces of fat to

4. Turn the dough out onto a lightly floured surface and

create flaky layers, but those layers can

form a disk. Wrap in plastic and chill for at least 30

absorb liquid in the pie filling, making them

soggy. In a mealy crust, the fat is better

minutes or up to 3 days.

incorporated, resulting in a denser crust

that resists moisture absorption. It is still

5. Remove the dough from the refrigerator about 10

tender and crisp, just less flaky.

minutes before rolling out. Roll out on a lightly floured

surface to a 1⁄8-inch-thick, 12-inch circle, turning the

dough often to make sure it does not stick. Dust the

surface with additional flour if needed.

6. Fold the dough in half and place it into a 9-inch pie

plate. Unfold and carefully push the dough into the

pan. Use kitchen scissors or a paring knife to trim the

dough to 1 inch of the pan’s edge.

7. Cover with plastic and chill until ready to bake.

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Cream Cheese Pastry Crust

This is very rich, tender dough that is lovely for fruit and nut pies.

IngredIents  | YIeldS 1 (9-InCh) CruSt

1. In a large bowl, cream together the cream cheese,

½ cup cream cheese, room temperature

butter, and lemon zest until smooth.

½ cup butter, room temperature

2. In a separate bowl, sift together the flour, sugar, salt,

1 teaspoon lemon zest

and baking powder. Add the sifted dry ingredients into

1½ cups all-purpose flour

the cream cheese mixture and stir until it forms a soft

¼ cup sugar

½ teaspoon salt

dough. If the mixture feels sticky, add more flour, 1

¼ teaspoon baking powder

tablespoon at a time, until it is smooth and no longer

sticky.

3. Turn the dough out onto a lightly floured surface and

form a disk. Wrap in plastic and chill for at least 1 hour

or up to 3 days.

4. Remove the dough from the refrigerator for 10 minutes

to warm up. Roll out on a lightly floured surface to a

1⁄8-inch-thick, 12-inch circle, turning the dough often to

make sure it does not stick. Dust the surface with

additional flour if needed.

5. Fold the dough in half and place it into a 9-inch pie

plate. Unfold and carefully press the dough into the

pan. Use kitchen scissors or a paring knife to trim the

dough to 1 inch of the pan’s edge.

6. Cover with plastic and chill until ready to bake.

2 2

All-Butter Pie Crust

All-butter crusts have a lovely melt-in-the-mouth feel, making them

perfect for both sweet and savory pies and tarts.

IngredIents  | YIeldS 1 (9-InCh) CruSt

1. In a large bowl, sift together the flour, sugar, and salt.

1¼ cups all-purpose flour

2. Add the butter to the bowl and with your fingers rub it