Baking for Dummies Read online

  3Empty the dough onto a flat work surface. Pat and shape the dough into a 6-inch disk. Many tiny flecks of butter should be visible.

  4Wrap the dough tightly in plastic wrap or waxed paper and refrigerate it for at least 2 hours or overnight. When you’re ready to use it, divide the disk in half and roll each half into an evenly rounded 13-inch circle.

  Per serving: Calories 370 (From Fat 228); Fat 25g (Saturated 11g); Cholesterol 58mg; Sodium 10mg; Carbohydrate 31g (Dietary Fiber 1g); Protein 5g.

  Stir-and-Roll Pie Pastry

  This is another piecrust variation. The texture will be slightly denser and less flaky than a traditional piecrust because you’re using oil instead of butter or shortening. One advantage to this crust is that you don’t have to let the dough chill before rolling it out and using it. As with all piecrusts, don’t overhandle the dough.

  Preparation time: 20 minutes

  Yield: One 8- or 9-inch piecrust

  1 1/2 cups flour

  1/2 teaspoon salt

  1/2 cup vegetable oil

  3 tablespoons cold milk or water

  1Mix together the flour and salt in a medium-sized bowl.

  2Pour the oil and milk into a mixing bowl and whisk until frothy. Pour all the liquid at once into the flour. Stir lightly with a fork until mixed and a dough is formed. Gently press the dough together to make a ball.

  3When you’re ready to use it, roll out the dough between 2 sheets of waxed paper. Press the dough into an 8- or 9-inch pie pan. Flute the edges and prick thoroughly with a fork.

  Vary It! For a prebaked crust: Preheat the oven to 425 degrees. Bake the crust for 8 to 10 minutes.

  Per serving: Calories 168 (From Fat 85); Fat 9g (Saturated 1g); Cholesterol 1mg; Sodium 148mg; Carbohydrate 18g (Dietary Fiber 1g); Protein 3g.

  Prebaking piecrusts

  If the pie shell is to be baked without filling, prick the dough all over with a fork. To prevent the pie shell from puffing up and blistering while it bakes, place a sheet of aluminum foil or waxed paper on top of the unbaked piecrust and weigh it down with rice, dried beans, or pie weights (see Chapter 3). Then bake according to the recipe. Remove the weights from the pie shell a few minutes before the baking time is finished so that the bottom will brown a bit.

  Getting Double-Crust Pie Ideas

  If you’re preparing a pie with a top crust, roll out the top crust as directed earlier in this chapter. You can choose from a variety of top crusts.

  Solid top crust

  Fold the crust in half and make several cuts along the fold, about 1 inch apart. Doing so allows steam to escape while the pie bakes. Gently transfer the folded crust to the pie plate, unfold the crust on top of the filled pie, and trim the top crust to have a 1-inch overhang. Gently press the top crust over the filling, tuck the extra top crust under the bottom crust, and seal the edges.

  Lattice crust

  Cut ten to fourteen 1/2-inch strips from the top crust pastry. Place five to seven strips on the filling, about 3/4 inch apart. Fold back every other strip halfway and place a strip perpendicular over the unfolded strips. Unfold the strip. Fold back the alternate strips and place another strip 3/4 inch from the first. Repeat until you’ve used up all the strips. (See Figure 10-3 for illustrated instructions.)

  Figure 10-3: Making a lattice crust.

  When the whole pie is latticed, attach the strips loosely to the pie edge by moistening the ends and pressing down slightly into the bottom crust edge. Be careful not to pull the strips taut; allow for some shrinkage during baking. Cut off any excess from the strips and seal the edges.

  For an easy lattice top, place five to seven strips over the filling, about 3/4 inch apart. Turn the pie plate a quarter turn and place the remaining strips at right angles to the first set of strips, about 3/4 inch apart. Do not weave the strips.

  Cutout top crust

  Use a small cookie cutter (no bigger than 1 inch across) to make a cutout pattern in the top crust. Work from the center of the pastry to within 1 inch of the pastry edge (make sure that the pastry is not sticking to the work surface). Gently roll the cutout pastry onto a floured rolling pin and carefully transfer the cutout top over the pie filling. By gently rolling the cutout pastry onto the rolling pin, there’s less chance of it ripping while you’re transferring the pastry.

  Alternatively, you can cover your pie filling with the cutout shapes. A larger cookie cutter works well for this technique. Place the cutout shapes close together over the filling and flute the edges of the bottom pastry. Figure 10-4 shows you how.

  Figure 10-4: Making a cutout top crust.

  Making Simple Pastry Edges and Decorations

  To flute (or seal) the edges of the crust means to squeeze the edges of the pastry to make a finished, decorative edge. You want a good seal between the two crusts so that all the pie filling remains inside the pie and doesn’t leak out. You can get a good seal in several ways:

  Pinch edge: This is the classic pie edge decoration. Place your index finger on the outside of the pastry and pinch the thumb and index finger of your other hand to form a V shape on the inside of the pastry. Push the pastry into the V shape with your index finger, along the entire edge. After you’re finished, go around and pinch again to sharpen the edges. When the crusts bakes, the V shapes will relax, so you want them as sharp as possible.

  Fork edge: This edge is the best for beginner bakers. Just flatten the pastry evenly along the rim of the plate with the tines of a fork. To prevent the fork from sticking to the pastry, dip it lightly in flour.

  Cutout edge: Trim the overhang to the rim of the pie plate. With a tiny cookie cutter, thimble, or bottle cap, cut out decorations from the scraps of pastry. Moisten the edge of the pastry and the bottoms of the cutouts with water and press them into place.

  Twisted edge: Trim the overhang to the rim of the pie plate. Twist two 1/4-inch strips around each other, making the twist long enough to fit around the edge of the plate. Moisten the rim of the pie plate and the bottom of the twist and gently lay it on top. Press it lightly into place. Alternatively, you can loosely braid three 1/4-inch strips and lay the braid around the edge.

  Creating Tantalizing Pies and Tarts

  Baking fresh, flavorful pies and tarts is easier than you imagined. Would you like a slice of classic apple and blueberry pie or luscious banana cream pie? The tempting possibilities go on and on. Remember, practice makes perfect. These recipes will keep you practicing quite a bit.

  Fruit and nut pies

  Of all the pies out there, fruit pies have to be people’s favorites. People love it when fresh pie — juicy, ripe fruits wrapped in a flaky crust — is on the menu. Cherries and berries of any type make a good pie (except strawberries, which don’t hold up very well when they’re baked). Feel free to mix and match fruits in these recipes. Beyond fruits, pecans also make a great filling for pies, so try your hand at that tasty recipe, too.

  Pumpkin Pie

  Don’t save this delicious pie until Thanksgiving. This pumpkin mixture, laced with cinnamon and ginger, is smooth, creamy, and delicately spiced. Top each slice with a dollop of whipped cream.

  Preparation time: 10 minutes

  Baking time: 35 to 45 minutes

  Yield: One 9-inch pie

  3/4 cup light brown sugar, firmly packed

  1/2 teaspoon salt

  1 teaspoon cinnamon

  1/2 teaspoon ground ginger

  1/4 teaspoon ground cloves

  1 teaspoon vanilla extract

  2 eggs

  1 can (15 ounces ) pumpkin (not pie filling)

  1 can (12 ounces) evaporated milk

  1 unbaked 9-inch piecrust

  1Preheat the oven to 375 degrees.

  2Combine all the ingredients (except the piecrust) in a large mixing bowl and blend until smooth.

  3Pour the mixture into the unbaked piecrust and bake until a toothpick inserted into the center comes out clean, 35 to 45 minutes. Cool the pie before serving
or refrigerate until ready to serve.

  Per serving: Calories 162 (From Fat 52); Fat 6g (Saturated 2g); Cholesterol 45mg; Sodium 206mg; Carbohydrate 24g (Dietary Fiber 2g); Protein 4g.

  You’ll-Be-Glad-You- Tried-It Apple Pie

  The best apple pies are those with just a hint of spice. Check out your local farmers’ market or vegetable stand to get a good variety of apples, which will perk up the flavor of any pie. Keep your eyes peeled for varieties like Cortland, Macoun, Ida Red, Stayman, Mutzu, and Gravenstein. Golden Delicious and Granny Smiths are fine, too. Don’t use Red Delicious apples, though — they’re good for eating but turn to mush if you bake with them.

  Preparation time: 30 minutes

  Baking time: 40 to 50 minutes

  Yield: One 9-inch pie

  Pastry for a 2-crust pie (either recipe in this chapter)

  8 cups peeled, sliced apples (about 3 1/2 pounds)

  Juice of 1 lemon (about 1 tablespoon)

  1/4 cup light brown sugar, firmly packed

  1/3 cup sugar

  3 tablespoons flour

  1 teaspoon ground cinnamon

  1/2 teaspoon ground nutmeg

  1 teaspoon vanilla extract

  2 tablespoons cold butter, cut into little pieces

  1Preheat the oven to 425 degrees. Prepare the pastry for a 9-inch pie plate and line the plate with half the dough, leaving a 1/2-inch overhang.

  2In a large bowl, toss the apples with the lemon juice. Add the sugars, flour, cinnamon, nutmeg, and vanilla and toss to coat all the apples. Place the apples in the pie plate and scatter the butter pieces over the top of the apples.

  3Roll out the top pastry and carefully lay it over the apples. Pat the pastry over the apples. Fold the edges of the bottom pastry over the top pastry and crimp the edges of the pastry. Cut six to eight slits in the top crust for vents.

  4Place a piece of aluminum foil on a baking sheet (to catch any drips). Place the pie on top of the foil and bake for 40 to 50 minutes, until the crust is golden brown and juice bubbles through the slits in the top crust. Cool the pie on a wire rack before serving.

  Per serving: Calories 352 (From Fat 172); Fat 19g (Saturated 8g); Cholesterol 44mg; Sodium 9mg; Carbohydrate 43g (Dietary Fiber 2g); Protein 4g.

  Blueberry Pie

  Blueberries are in season during the month of July and into August. Get some fresh blueberries when they’re in season and put them in your freezer so that you can make fresh blueberry pie in the fall.

  Preparation time: 30 minutes

  Baking time: 30 to 40 minutes

  Yield: One 9-inch pie

  Pastry for a 2-crust pie (either recipe in this chapter)

  1/2 cup sugar

  1/4 cup flour

  1/2 teaspoon ground cinnamon

  1/4 teaspoon ground nutmeg

  6 cups fresh or frozen blueberries (do not thaw the frozen berries)

  1 tablespoon lemon juice

  1 tablespoon cold butter, cut into 4 pieces

  1Preheat the oven to 425 degrees. Prepare the pastry for a 9-inch pie plate and line the pie plate with half the dough, leaving a 1/2-inch overhang.

  2In a large bowl, toss together the sugar, flour, cinnamon, and nutmeg. Add the blueberries and lemon juice and mix to coat. Place the blueberry mixture in the pie plate and scatter the butter pieces over the berries.

  3Roll out the top pastry and carefully lay it over the blueberries. Pat the pastry over the blueberries. Fold the edges of the bottom pastry over the top pastry and crimp the edges of the pastry. Cut 6 to 8 slits in the top crust for vents.

  4Place a piece of aluminum foil on a baking sheet. Place the pie on the foil and bake for 30 to 40 minutes, until the crust is golden brown and juice bubbles through the slits in the top crust. Transfer the pie from the baking sheet to a wire rack to cool.

  Per serving: Calories 338 (From Fat 164); Fat 18g (Saturated 8g); Cholesterol 41mg; Sodium 12mg; Carbohydrate 41g (Dietary Fiber 3g); Protein 4g.

  Cherry Crumb Pie

  Sour cherries combined with a sweet crumb topping make this recipe one of my favorites. It’s easy to make and a huge crowd pleaser. Make it in the height of summer when sour cherries are bountiful.

  Preparation time: 25 minutes

  Baking time: 40 to 50 minutes

  Yield: One 9-inch pie

  Pastry for a 9-inch pie (either recipe in this chapter)

  1/4 cup sugar

  1/4 cup instant tapioca

  6 cups pitted fresh or canned, drained sour cherries

  1/2 teaspoon almond extract

  2 tablespoons cold butter, cut into small pieces

  Topping:

  1 cup flour

  3/4 cup sugar

  1/2 cup (1 stick) cold unsalted butter, cut into small pieces

  1/2 cup ground almonds

  1Preheat the oven to 400 degrees. Prepare the pastry for a 9-inch pie plate and line the pie plate with half the dough, leaving a 1-inch overhang. Crimp the edges of the piecrust.

  2Toss the sugar, tapioca, cherries, and almond extract to combine. Place the cherry mixture in the pie plate. Scatter the butter pieces over the cherries.

  3Combine all the topping ingredients and blend so that the mixture resembles coarse crumbs (you can do this in a food processor if you want to). Scatter the topping over the cherries.

  4Place a piece of aluminum foil on a baking sheet. Place the pie on the foil and bake for 40 to 50 minutes, until the crust is golden brown and juice bubbles through the top. Cool on a wire rack before serving.

  Vary It! If you don’t want the crumb topping, you can make a double crust instead.

  Per serving: Calories 429 (From Fat 199); Fat 22g (Saturated 7g); Cholesterol 26mg; Sodium 101mg; Carbohydrate 54g (Dietary Fiber 4g); Protein 6g.

  Pecan Pie

  Pecan pie is a great Southern tradition. The pecan is one of the few ingredients indigenous to America (blueberries, Concord grapes, and cranberries are a few others). Make this pie to serve at your next barbecue or cookout. Be sure to purchase fresh pecans for this pie.

  Preparation time: 20 minutes

  Baking time: 45 minutes

  Yield: One 9-inch pie

  Pastry for a 9-inch pie (either recipe in this chapter)

  3 eggs, separated

  1/2 cup light brown sugar, firmly packed

  1 teaspoon vanilla extract

  1 cup light corn syrup

  1 cup pecans

  2 tablespoons butter, softened

  2 teaspoons cornstarch or flour

  1Preheat the oven to 350 degrees. Prepare the pastry for a 9-inch pie plate and line the pie plate, leaving a 1-inch overhang. Crimp the edges of the piecrust.

  2In a medium-sized mixing bowl, beat together the egg yolks, brown sugar, and vanilla. Add the corn syrup, pecans, butter, and cornstarch and stir to combine.

  3In a separate bowl with clean, dry beaters, beat the egg whites to stiff peaks. Fold the stiffly beaten egg whites into the egg yolk mixture. Pour the mixture into the unbaked pie shell and place the pie on a baking sheet. Bake for 45 minutes. Cool the pie on a wire rack before serving.

  Per serving: Calories 389 (From Fat 172); Fat 19g (Saturated 3g); Cholesterol 71mg; Sodium 182mg; Carbohydrate 53g (Dietary Fiber 2g); Protein 5g.

  Cream pies

  Cream pie filling is airy and delicate, surrounded by a tender crust. You get a mouthful of goodness when you eat a chocolate cream or luscious banana cream pie. Great for summer, these two chilled desserts are perfect endings to hot summer days.

  Chocolate Cream Pie

  The sweet flavor of chocolate is particularly satisfying after a rich meal. The only baking this pie requires is the 15 minutes it takes to prebake the crust, making it a great pie to make in the summertime when you don’t want to heat up the kitchen. This pie needs to be refrigerated, so it’s not a good choice for picnics.

  Preparation time: 25 minutes, plus 1 1/2 hours for chilling

  Baking time: 15 minute
s (for the pie shell)

  Yield: One 9-inch pie

  1/4 cup cornstarch

  1 cup sugar

  1/4 teaspoon salt

  2 cups milk, at room temperature

  2 squares (1 ounce each) unsweetened chocolate, chopped into small pieces

  3 egg yolks

  2 tablespoons butter

  1/2 teaspoon vanilla extract

  1 prebaked 9-inch pie shell (either recipe in this chapter)

  Whipped cream (optional)

  1In the top part of a double boiler, mix the cornstarch, sugar, and salt. Gradually whisk in the milk. Cook the mixture over simmering water until it thickens, stirring constantly with a whisk, about 10 minutes. Add the chopped chocolate to the thickened mixture and continue stirring until melted through, about 3 minutes.

  2Place the egg yolks in a small bowl and beat them slightly. Slowly add a ladleful (only about 1/4 cup) of the hot mixture to the egg yolks. Stir the egg yolk mixture back into the hot mixture in the double boiler. Cook for 5 minutes. Cool. Add the butter and vanilla and stir until the butter is melted and smooth, about 3 minutes.

  3Pour into the cooled baked pie shell and chill until set, about 1 1/2 hours. Top with whipped cream, if desired.