The secret to the perfect pie crust really depends on what kind of filling you want to use in your pie. Fruit pies need a different color crust than other pies because they have a longer baking time. Pies with custards have a shorter baking time so the crust will be more golden.
The Tips For Making The Perfect Pie Crust Are:
Pale
Fruit pies need a pale base because they bake longer. For single-crust topped with crumble, start with an anemic crust. It’ll be deep golden by time juices have thickened. Remove pie weights, bake 5-10 minutes until just golden.Golden
Custard pies, have a shorter bake time so crust requires a solid golden base layer in order to develop enough color by the time the filling sets. Remove pie weights, bake 10-15 minutes until it has a golden bottom.Dark
Bake crust dark if adding a no-bake filling, like a pudding. It should be toasty, burnished color. Remove pie weights, bake 15-20 minutes until golden brown all over,browned around edges.
Enjoy Your Perfect Pie Crust!
These simple tips will help you make the perfect pie every time, they work so well everyone will be asking how you did it. Have you tried these tips for pie crust yet?
Let Us Know How They Worked For You!
Article Source: Bon appetit
Photo Source: Alex Lau
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It would be nice to get a recipe.
There is no recipe here!
The point of the article was to explain how to bake your pie crust to accommodate different types of pie. Try America’s Test Kitchen recipe for Foolproof Pie Crust Vodka is used along with water because alcohol want form gluten when mixed with water the way flour does. It’s a butter and shortening recipe and makes a tender, flaky and delicious pie crust. Here’s the link: https://www.americastestkitchen.com/recipes/3919-foolproof-pie-dough
The best advice is to not overwork the crust and to use at least some shortening along with butter, or, all shortening, which creates the flakiness.
The title of the post states “the secret” of good piecrust, not the different levels of browning it.
I expected different information based on the title as well but actually found the information helpful. The “secret” was how long to bake and brown the piecrust based on whether or not the filled pie would go back into the oven. A lighter piecrust (shorter baking time after removing the pie weights) is for pies going back into the oven to bake the filling vs fully baked and browned when adding a filling that needs no further baking. I didn’t know that.
I can never get into that site.
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I also find it helpful that all ingredients be cold. I live in a rural area so I store my flour in the frig. so it’s always ready !!
But really, who bakes a crust at all before putting fruit in it to bake?
when I clicked on this, warning came up for a virus in it.
It doesn’t list best temp to bake.
Yum