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
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  • Gluten Free, Reduced Carbohydrate Chocolate Cobbler, 7/24/14

    Gluten Free, Reduced Carbohydrate Chocolate Cobbler, 7/24/14

    Friday, July 25 2014 8:00 AM EDT2014-07-25 12:00:44 GMT
    Brandon DouglasPrep Time 30 minBake Time ~35 minCool Time Serve Instantly for Ideal Texture2 ½ cups Splenda Zero Calorie Sweetener, Divided into 1 ½ cups and 1 cup2 cup Gluten Free Bisquick All Purpose flour6 Tbsp ½ cup cocoa, divided respectively4 tsp baking powder½ tsp salt2 cups Whole Milk2/3 cup unsalted butter, melted3 teaspoons Gluten Free vanilla extract½ cup firmly packed Splenda Brown Sugar blend3 cups hot waterPreheat oven to 3500FStir Together 1 ½ cups Splenda Zero Calorie Sweeten...More >>
    Brandon DouglasPrep Time 30 minBake Time ~35 minCool Time Serve Instantly for Ideal Texture2 ½ cups Splenda Zero Calorie Sweetener, Divided into 1 ½ cups and 1 cup2 cup Gluten Free Bisquick All Purpose flour6 Tbsp ½ cup cocoa, divided respectively4 tsp baking powder½ tsp salt2 cups Whole Milk2/3 cup unsalted butter, melted3 teaspoons Gluten Free vanilla extract½ cup firmly packed Splenda Brown Sugar blend3 cups hot waterPreheat oven to 3500FStir Together 1 ½ cups Splenda Zero Calorie Sweeten...More >>
  • Raspberry Lemonade, 7/23/14

    Raspberry Lemonade, 7/23/14

    Wednesday, July 23 2014 10:09 AM EDT2014-07-23 14:09:04 GMT
    Michael LanariKitchen Bath Concepts4 cups fresh lemon juice3 cups sugar1 bag frozen raspberriesIce cubes, for servingSqueeze the lemons and pour the juice into a pitcher. Mix together the sugar with 3 cups water and stir to dissolve to make a syrup. Add the syrup to the lemon juice and top it up with 8 cups water. Taste to make sure it's sweet enough for you, and then add the raspberries. Mix the lemonade together and let chill in the fridge. (Keep in mind that the raspberries are tart, so b...More >>
    Michael LanariKitchen Bath Concepts4 cups fresh lemon juice3 cups sugar1 bag frozen raspberriesIce cubes, for servingSqueeze the lemons and pour the juice into a pitcher. Mix together the sugar with 3 cups water and stir to dissolve to make a syrup. Add the syrup to the lemon juice and top it up with 8 cups water. Taste to make sure it's sweet enough for you, and then add the raspberries. Mix the lemonade together and let chill in the fridge. (Keep in mind that the raspberries are tart, so b...More >>
  • Blueberry Cheesecake Bars with Oreo Cookies, 7/22/14

    Blueberry Cheesecake Bars with Oreo Cookies, 7/22/14

    Tuesday, July 22 2014 11:12 AM EDT2014-07-22 15:12:24 GMT
    Alan BennettYield: 32 servingsIngredients:1 1/4 Quart Oreo Pieces-small, divided6 Tbl. butter, meltedCup Original Cream Cheese, softened2 Cup sugar4 Ea. eggs1 1/4 Cup fresh blueberries1/3 Cup semi-sweet or dark chocolate, meltedDescription:Cheesecake bars made with fresh blueberries and Oreo Cookie Pieces.Preparation Steps:Combine 1 lb. of the Oreo Pieces and butter; press evenly onto bottom of 1 parchment-lined half-sheet pan. Place cream cheese and sugar in large bowl of electric mixer fitt...More >>
    Alan BennettYield: 32 servingsIngredients:1 1/4 Quart Oreo Pieces-small, divided6 Tbl. butter, meltedCup Original Cream Cheese, softened2 Cup sugar4 Ea. eggs1 1/4 Cup fresh blueberries1/3 Cup semi-sweet or dark chocolate, meltedDescription:Cheesecake bars made with fresh blueberries and Oreo Cookie Pieces.Preparation Steps:Combine 1 lb. of the Oreo Pieces and butter; press evenly onto bottom of 1 parchment-lined half-sheet pan. Place cream cheese and sugar in large bowl of electric mixer fitt...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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