After crimping the edge of the pie crust, lift the edge of the crust gently all around with your fingers. This keeps the dough from sticking to the dish while baking and makes it easier to take out the pieces of pie.
A tablespoon of minute tapioca sprinkled in apple or berry pie's will absorb excess juice while baking., grind it to a powder in a clean coffee grinder for more even distribution in the dish.
Pastry will be flakier if you include 1 tblsp. orange or lemon juice as part of your liquid.
For flaky pie crusts , grate cold butter on the large holes of a cheese grater right into the flour mixture.
For flaky pie crusts , grate cold butter on the large holes of a cheese grater right into the flour mixture The shortening used in pastry may be butter, lard, or a vegetable butter substitute.
Butter makes a crisp amber pastry and it is to be preferred to anything else in the making of Puff Paste; lard and butter substitutes make a soft, tender, white pastry
Shortening of any kind should be cut lightly through the flour using a knife for the purpose Easy helpful tips that give you the light, flaky pie and pastry crusts you want: Always have shortening very cold before using.
Mix crust dough the day before baking and leave in ice-box. Roll pastry lightly, using as little flour as possible. Roll from the center of the dough out and up–not back and forth.
It’s as easy as pie to get a flaky upper crust. Just before putting the pie in the oven, brush top crust lightly with cold water. The result will melt in your mouth
For that taste-tantalizing brown on pie and tart crusts, brush them lightly with milk just before popping them into the oven. A small pastry brush is a wonderful aid for this.
Before measuring sticky ingredients, like corn syrup, honey and molasses, spritz the inside of the measuring cup with nonstick cooking spray. The sticky stuff will slide right out.
Lattice tops on fruit pies are messy to make if fruit’s juicy. Weave strips of pastry on waxed paper. Slip hand under paper, aim right, then quickly flip lattice top over onto fruit.
Sugar In Fruit Pies: When making pie, sprinkle the sugar under the fruit instead of on top. This prevents pie from boiling over.
Baking Fruit Pies: Cut four small slits into top pie crust and stand one piece of tubed pasta into each slit (choose pasta at least 2 or 3 inches long–cannelloni and cut ziti work well). The juices will bubble up the pasta ‘pipe’ and back down into the pie–instead of running all over your oven. Once pie has finished baking, remove pasta.