Pie Assembly Methods
Three methods of instruction for assembling pies made with a pastry crust.
Baked Pie Crust:
Place rolled-out pastry in pie plate, gently press against bottom and sides of pan. Trim overhanging edge of pastry about 1-inch from the pie plate's edge. Tuck this rim of dough underneath itself so that folded edge is flush with pan edge. Flute the edge. Prick crust thoroughly on the bottom and sides with the tines of a fork to help prevent the dough from blistering and "puffing up" as it bakes. Or, you can line the unbaked pastry shell with foil or parchment paper, fill with dried beans or rice, clean pebbles (a French practice; also referred to as "blind baking") or specialty pie weights made of metal or ceramic. The weights and foil or parchment paper should be removed a few minutes before the baking time is over to allow the crust to brown evenly. Bake at 425°F (220°C) for about 15 to 18 minutes, or until light golden brown. Cool completely before filling. Proceed with recipe's directions.
For Unbaked One-Crust Pie Shell:
Place rolled-out pastry in pie plate, gently press against bottom and sides of pan. Trim overhanging edge of pastry about 1-inch from the pie plate's edge. Tuck this rim of dough underneath itself so that folded edge is flush with pan edge. Flute the edge. (Do not prick the crust before filling or it will seep under the crust during baking.) Refrigerate while preparing filling. Pour filling in chilled pie shell and proceed with recipe directions for baking.
For Two-Crusted Pie:
For the bottom crust, place rolled-out pastry in pie plate and gently press dough into sides of pan, leaving portion that overhangs edge of pie plate in place. Refrigerate while preparing filling. Spoon in the desired filling. Moisten the edge of the bottom pastry with water, then carefully place pastry for the top crust over filling. Trim top and bottom edges to 1-inch beyond pan edge. Tuck this rim of dough underneath itself so that folded edge is flush with pan edge. Flute edging or press with fork tines to seal. Vent the top crust by pricking with the tines of a fork or making slits with a sharp knife in several places. (This allows steam to escape during baking.) Proceed with recipe directions for baking.Copyright © Hope Cantil; property of CooksRecipes.com.
