Everything You Should Know About Pies
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Everything You Should Know About Pies


As soon as the pie or other pastry dessert has been prepared, the next step is to bake it. To produce the best results, the pastry should be baked as quickly as possible; consequently, a hot preheated oven is necessary.

Baking Temperature

The baking can be accomplished most successfully in the case of a single crust baked without the filling or a pie containing a mixture that does not require long cooking. Otherwise, the temperature must be sufficiently low to cook the filling so that it will be palatable, and for this reason the pastry is not baked under entirely ideal conditions. 

The correct temperature for most pastry is from 400 to 450 degrees F (depend on the brand of the owen). The oven should be preheated to the full required temperature before we put pastry in. 

The length of time required for the baking depends entirely on the heat of the oven and the contents of the pie. It should be remembered, however, that to be properly baked, the crust should be neither burned nor pale looking when taken from the oven, but should be a golden brown.

Partly Bake The Crust

When the filling of the pie does not require so much baking as the crust, it is well to bake the crust partly before putting the filling in. This is particularly advisable in the case of custard pie, for the custard is put in as an uncooked mixture and requires the low temperature necessary for solidifying eggs without causing them to curd. 

On the other hand, pies containing certain kinds of filling must be baked slowly. When this condition exists, it is advisable to start the baking in a very hot oven, so that the crusts will have the benefit of the high temperature. Then the heat should be gradually reduced until the filling will cook and the crust will not burn.

Prevent Juice To Cooks Out

Often, especially in the baking of fresh berry or cherry pie, the juice that forms inside the pie cooks out. This is a condition that must be overcome if satisfactory pies are to be the result.

Various means of preventing it have been suggested, but one of the successful ones consists in rolling a small piece of paper into a funnel shape, leaving both ends open, and inserting the small end in one of the openings in the top crust. This arrangement provides a vent for the steam, and so the juice is less likely to cook out of the crust while the pie is baking.

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General Tips
In baking custard, pumpkin or squash pies, you should not let mixture to be absorbent by the paste. To avoid that common problem, always partly bake the paste first, that way the mixture cannot be absorbed by the paste. When stewed fruit is used the filling should be perfectly cool when put in, or it will make the bottom crust sodden.

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