8 great pie tips - KATV - Breaking News, Weather and Razorback Sports

8 great pie tips

Updated: 12/12/2013 4:11:47 PM
© James Roper / Bonnier © James Roper / Bonnier
  • RecipesMore>>

  • Tomato Basil Pasta, 9/1/14

    Tomato Basil Pasta, 9/1/14

    Monday, September 1 2014 12:26 PM EDT2014-09-01 16:26:50 GMT
    Serge KrikorianDinner's Ready2 Servings2 Tbls. Extra Virgin Olive Oil, divided5 Tbls. Unsalted Butter, divided (NOT margarine)1 tsp. Minced Garlic1 Shallot, minced1 Pt. Grape or Cherry Tomatoes, cut in half lengthwise8-10 Leaves Fresh Basil, cut into ribbonsSalt Ground Black Pepper, to tasteGrated Parmigiano reggiano cheese, for garnish4 oz. Penne Pasta (or pasta of your choice), cooked according to package directionsOption Add-Ins: Diced Grilled Chicken, Sauteed Shrimp, sauteed sliced fresh...More >>
    Serge KrikorianDinner's Ready2 Servings2 Tbls. Extra Virgin Olive Oil, divided5 Tbls. Unsalted Butter, divided (NOT margarine)1 tsp. Minced Garlic1 Shallot, minced1 Pt. Grape or Cherry Tomatoes, cut in half lengthwise8-10 Leaves Fresh Basil, cut into ribbonsSalt Ground Black Pepper, to tasteGrated Parmigiano reggiano cheese, for garnish4 oz. Penne Pasta (or pasta of your choice), cooked according to package directionsOption Add-Ins: Diced Grilled Chicken, Sauteed Shrimp, sauteed sliced fresh...More >>
  • Spicy Poached Eggs in Tomato Sauce, 8/27/14

    Spicy Poached Eggs in Tomato Sauce, 8/27/14

    Wednesday, August 27 2014 11:49 AM EDT2014-08-27 15:49:39 GMT
    Gary DukeAlley Oops4 tomatoes, chopped2 tablespoon olive oil1/2 onion, sliced thinlysalt, black pepper, crushed red pepper and garlic to taste4 eggsfresh mozzarella cheese, cubedparmesan cheesefresh basilbread slices1. In a sauce pan, cook the onions in the olive oil for a few minutes, add the tomatoes and seasoning to mixture and bring to a boil. Reduce heat and cover, simmer for an additional 15 or 20 minutes.2. Uncover sauce and gentle crack the eggs evenly around your tomato sauce. Place ...More >>
    Gary DukeAlley Oops4 tomatoes, chopped2 tablespoon olive oil1/2 onion, sliced thinlysalt, black pepper, crushed red pepper and garlic to taste4 eggsfresh mozzarella cheese, cubedparmesan cheesefresh basilbread slices1. In a sauce pan, cook the onions in the olive oil for a few minutes, add the tomatoes and seasoning to mixture and bring to a boil. Reduce heat and cover, simmer for an additional 15 or 20 minutes.2. Uncover sauce and gentle crack the eggs evenly around your tomato sauce. Place ...More >>
  • Summer Shrimp Salad, 8/25/14

    Summer Shrimp Salad, 8/25/14

    Monday, August 25 2014 8:49 AM EDT2014-08-25 12:49:13 GMT
    Capi PeckTrio'sServes 41 1/4 lbs. large Gulf shrimp in the shell2 ears corn on the cobs, steamed, grilled or roasted/ kernels removedFor the dressing:2 cloves garlic, smashed1 1/2 t. cumin1 t. paprika1/2 t. cayenne pepper1/2 c. lime juice1c. olive oil1/2 c. cilantro leavessalt to tasteCombine all dressing ingredients in bowl or jar. Whisk or shake well to combine. Set aside.2 Haas avocados, sliced1/2 c. cilantro leaves8 cups arugula or other greens of your choice?1 half Vidalia or sweet onion...More >>
    Capi PeckTrio'sServes 41 1/4 lbs. large Gulf shrimp in the shell2 ears corn on the cobs, steamed, grilled or roasted/ kernels removedFor the dressing:2 cloves garlic, smashed1 1/2 t. cumin1 t. paprika1/2 t. cayenne pepper1/2 c. lime juice1c. olive oil1/2 c. cilantro leavessalt to tasteCombine all dressing ingredients in bowl or jar. Whisk or shake well to combine. Set aside.2 Haas avocados, sliced1/2 c. cilantro leaves8 cups arugula or other greens of your choice?1 half Vidalia or sweet onion...More >>

By the Editors of Saveur



1. Avoid soggy bottom crusts by sprinkling about one tablespoon each of flour and sugar over the crust before adding the pie filling. As the filling cooks, this extra layer will protect the pie dough from absorbing too much moisture.


2. Beat the dough with a rolling pin after it rests. This will not only relax the gluten in the dough but also will soften it, making it easier to roll out.

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3. Rest your dough
in order to achieve a tender crust that won't shrink during baking. Roll it out, transfer it to a pie plate, and refrigerate for 30 minutes. This will allow the dough's glutens to relax, and firm up the butter so it will melt slowly in the oven. Add the filling and top crust, crimp the dough edges, and refrigerate for 30 minutes more before baking.


4. Use high fat
—at least 83 percent—butter for the richest, flakiest crusts. European brands like Plugrà often fit the bill.

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5. Butter the pan
for a golden bottom crust and to prevent the pie from sticking.


6. Sweat the fruit
for apple, pear, stone fruit, and berry pies (especially strawberries, which tend to hold water) to cook out the moisture, concentrate flavor, and ward against a soggy pie crust. Toss the fruit in lemon juice and a little sugar, then let it sit at least one hour or up to overnight. Afterward, drain off the accumulated juices, then proceed as directed with the fruit. Reserved juices can be boiled down into syrup for soda or drizzled on ice cream or fresh fruit.


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7. Construct apple and pear pies tightly, layering slices close together to avoid air pockets, and mound fruit slightly higher than the edge of the crust. The fruit shrinks as it cooks and releases its juices, so tight, full packing helps ensure a finished pie loaded with fruit.


8. Go for a marbled effect
when cutting butter into flour to form dough. Make sure you can see some butter flecked throughout the mixture before you let it rest. As the dough cooks, the bits of butter will melt, forming air pockets in the crust's structure that create a delicate flakiness.



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