Becca Porter
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Posts posted by Becca Porter
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Why not just parbake, though?
I'm bad at this too!! Even with the old fill the crust with beans method, my crust shrinks. I think I will just have to put in some more time practicing, as some have suggested. I guess there are worse kinds of "homework" to have!
Seriously, though, baking a good pie is one of those things that is much harder than it looks.
You do need to let your dough rest before rolling out and filling the pan. You can let it rest afterwards in the 'frigo before baking, too.
Yes, and also make sure when you place it in the pie pan, you do not stretch it to fit. You have to actually pick it up and move it where it needs to be. Any place that is stretched will shrink back.
I always follow Cook's Illustrated's timing when I do have to bake a pie shell. It works great. You do 40 minutes in the refrigerator and then 20 minutes in the freezer. Then you weight and bake.
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Why not just parbake, though?
Well I do not seem to make very many single crust pies. Most of mine are double crust. You can't really parbake and then add a top crust.
Plus, it really seems to be the double-crust fruit pies that have all the soggy problems.
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I have learned that the secret is: Bake longer. No joke. It is just a matter of covering the edges with foil to slow down their browning, and baking the pie until the bottom is done. How do I know when the bottom is done? Use a pyrex pie plate, they brown better than anything else plus they allow you to see the bottom.
Bake for about 30 minutes at 400 degrees. Then drop the temperature to 375 for another 25-30 minutes.
If all that fails, try completely freezing the pie. Bake it from frozen. This allows the crust more time to bake before the filling gets ready.
I hope this helps.
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I highly recommend Peter Reinhart's American Pie. It has fantastic crusts, sauces, and pizzas. It is very inspiring. I especially love his rosemary, pistachio, red onion pizza rosa al bianco.
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Becca, your desserts look great. Since I love rhubarb, I'm particularly loving your strawberry-rhubarb crisp! One question: What's in the filling of the black and blue pie?
It was half blackberries and half blueberries flavored with orange zest and juice.
I am a little embarrassed to admit that it was a week's worth of desserts for my family of four. I think I even left 1-2 out...
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Caramel Eclairs
Black and Blue Pie from latest Cuisine at Home
Individual Pavlova from Baking Illustrated
And lastly... Strawberry Rhubarb Crisp from Baking From My Home To Yours
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Last night with my fresh Ruston peaches, I made peach ice cream with Transparent Maple Tuiles from Dorie's new book.
Tonight, I made oatmeal chocolate chip cookies from Cook's Illustrated.
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Thank you both. Patrick that is useful information as well. I can't wait to eat a few.
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I am hoping to make strawberry marshmallows tomorrow. I like things sweet/tart. I will dip the tops in chocolate.
What do you think about adding some "sour salt", which is pure citric acid. How much do you think in one batch, and when would I add it?
Those of you that use lemon juice, when and how?
Thanks!
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Kiwi Tart With Lime Curd from RLB's Pie and Pastry Bible.
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Thank you GTO. I love the corners the most. They have a great flaky density and carmelized sugar. Yumm...
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Flaky Apple Turnovers from Cook's Illustrated's Baking Illustrated. The pastry is quick puff. I was scared it wouldn't be as good as traditional but it was very flaky and buttery. The filling is grated granny smiths mixed with sugar, lemon juice, and a little salt. You press out all the extra liquid, it worked great. They are then refrigerated and dusted with cinnamon sugar.
They were perfect!!
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Key lime tart from Martha Stewart's Baking Handbook. With the leftover dough from the crust I was also able to make some delicious graham crackers.
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Michael, I don't know where it went. Thanks for the heads up.
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Pizza! The dough is from Baking With Julia. I really like it. The sauce is my favorite from American Pie. I actually posted the recipe on my blog.
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I filled them with a almond buttercream. They were delicious.
Thank you for the compliment on my "feet". I appreciate it!
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Almond Macaroons from Gourmet May 2007.
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Braised Bacon-Leek tart from All About Braising.
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Apple Galettes with Walnut Streusel from Fine Cooking October 2004. A link to the recipe can be found on my blog, if you'd like it. It is my husband's very favorite apple pie.
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Neopolitan Rib and Sausage Ragu from Fine Cooking January 2007 and Braised Leeks with Bacon from All About Braising.
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Molly Stevens braised pork chops with creamy cabbage (and mashed potatoes), from All About Braising.
Incredibly good!
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Cupcakes from my son's 4th birthday party. I posted a lot more about it on my blog.
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I have posted about this pie on my blog. Including how grateful I am to one egullet poster! Check it out. Thanks for your help everyone.
Pie Crust: Tips & Troubleshooting
in Pastry & Baking
Posted
The main problem would be attaching the top crust to the bottom crust securely enough to prevent major leakage. Usually you would fold the top crust under the bottom crust and flute. Which you cannot do if it is prebaked.
As far as pizza stones go, I find that even after preheating the stone for an hour that is still blocks the heat. My crusts do not brown as well or as quickly as when they are just on a rack.