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

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Making One Crust & Double Crust Pies

One-Crust Pie

In case a one-crust pie is to be made, the kind of filling to be used determines whether the crust should be baked first or not.

For pies that require comparatively long baking, such as pumpkin pie, for instance, the raw crust is filled with the mixture and the two, crust and mixture, are then baked in the oven together. However, if the filling is one that does not require baking for any length of time, that is, time sufficient to bake the pastry, or if the filling requires a temperature that would be too low to bake the pastry, the crust should be baked first. In such an event, it is necessary to prick very thoroughly the bottom and the sides of the crust with a fork, so that the air that is confined in the pastry will not make bubbles by pushing the pastry up as it expands in

Double-Crust Pie

When a double-crust pie is to be made, place the filling, which is usually fruit, on the bottom crust, but do not prick the crust in the manner just described.

With this done, roll out the top crust and mark it with a knife in any design. The design serves as an outlet for the steam that generally forms inside of the pie as the filling cooks; if no provision is made for the steam to pass out, it will push up the crust and thus spoil the appearance of the pie.

Next moisten the edge of the lower crust with a little water, putting it on with the finger. Then carefully pick up the marked crust, place it over the filling, and press it down so that the edges of the bottom and the top crust cling together well. In applying the top crust, be careful not to stretch it. If it is put on loosely and pressed down on the edge of the lower crust without being pulled, the contents will not be so apt to cook out of the pie.

Trim off the uneven edge with a knife and finish the edges of the top and bottom crusts in any desired way. This may be done by fluting the edge with the fingers orby making marks with the tines of a fork. When this has been completed, the pie is ready to bake.

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Pie and Cheese
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