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Pies, Pastries & Related Topics
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Did you know that originally
pies were not intended for desserts. Rather, they were used as the main
dish of the meal, as they contained a filling of meat or fish and vegetables.
Such pies are still made, but they are not usually the ones intended when
pastry for pies is mentioned. It should therefore be understood that most
of the pastry and recipes considered in this section is that which is used
with sweet fillings and employed particularly in the making of pies and
similar foods that are used for desserts.
It is true, of course, that
you should determine for yourself whether or not pastry desserts are wholesome
enough to be eaten by you. Indigestion is almost sure to result from heavy,
soggy, imperfectly baked pastry, because the quantities of fat it contains
may be slow to digest and much of the starchy material may be imperfectly
cooked. Consequently, it is often not the pie itself but the way in which
it is made that is responsible for the bad reputation that this very attractive
dessert has acquired. If the correct method of making pastry and pies is
followed and the ingredients are handled properly in the making, the digestibility
of the finished product shouldn't be our concern. As a rule, a little experience
is needed in order that good results in the making of pastry dishes may
be attained, but one who becomes efficient in the other phases of cookery
should have no difficulty with foods like this.
BROWSE RELATED TOPICS:
 Requirements for Pastry & Pie Making
Making & Baking Pastry for Pies
Methods of Pastry & Pie Making & Baking
Recipes for Pie Pastry
Baking Pastry for Pies
Pie & Pastry Tips
Utilizing Leftover Pastry
Serving Pies & Pastry
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BROWSE RECIPES:
Astor House Mince Pie
Berry Pie
Butterscotch Pie
Cherry Pie
Chocolate Pie
Classic Apple Pie
Classic Lemon Pie
Classic Pumpkin Pie
Coconut Pie
Cranberry Pie
Cream Pie
Custard Pie
Double Crust Pies
Dried Fruit Pies
Easy Pie Pastry
Economy Paste for Pies
Meringue for One-Crust Pies
Mince Pie
Mock Cherry Pie
Mock Mince Pie
One Crust Pies
Open Peach Pie
Peach Pie
Plain Pie Pastry
Quality Paste
Quick Apple Pie
Raisin Pie
Rhubarb Pie
Sour Cream Pie Pastry
Strawberry Pie
Sweet Potato Pie
Thickening Juicy Fruits for Pies
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Browse Pages
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 Breads & Related
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Tasty Dips
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& Related
Cooking With Kids
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Special Occasion
Miscellaneous
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Pie
and Cheese
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With most pies containing
fruit filling, a small piece of cheese, preferably highly flavored cheese,
may be served. This makes a very good accompaniment so far as flavor is
concerned, but is omitted in some meals because it may supply too much
food value or too much protein. However, if the fact that a high-protein
food is to be served at the end of the meal is taken into account when
the remainder of the meal is planned, there need be no hesitancy in serving
cheese with pie. Of course, when cheese is to be included in the meal in
this way, the portions of the protein foods served with the main course
should be smaller. MORE
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This chain of weights is
designed to prevent pie shells from shrinking while blind-baking, replacing
dried beans, rice, and individual ceramic weights. Simply place the continuous
chain of weights inside an unbaked pie shell and place in the oven; when
the pie shell is baked, grasp one end of the chain with an oven mitt and
remove the chain.
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