The Everything Pie Cookbook Read Free

preventing the produc-
    tion of gluten. As well as tenderizing the crust, fat acts to make pie crusts
    flaky. As fat melts in the oven, the water in the fat evaporates, causing steam.
    As the steam expands, it causes layers to be created, which results in flaki-
    ness. In crumb or cookie crusts, fat is used as a binder to help the crumbs
    keep their shape. It also serves to crisp the crumbs and inhibit moisture
    absorption from the filling. Butter is the preferred fat for pie fillings since it
    has a melt-in-your-mouth feel and superior taste. For pastry crusts, there are
    more fats that can be used. Aside from butter, you can also use vegetable
    shortening, lard, or even combinations of different fats.
    eggs
    Eggs are primarily composed of water, protein, and fat. In baked goods,
    eggs perform a number of important functions. Beaten whole eggs can be
    used as a glaze for pastries. The protein in the eggs will brown and become
    shiny during baking, giving the finished product an appealing look. Beaten
    eggs can also be used as pastry glue for applying decorative cutouts onto pies
    and to seal top and bottom crusts. Egg whites can be whipped to provide
    structure and volume in pie fillings. Beat those same egg whites with sugar
    and you have a meringue topping for pies. In custard and cream pies, eggs
    and egg yolks add flavor and function as thickeners. Egg yolks can also be
    added to pie crusts to add flavor and color, and to assist in reducing the gluten.
    When .working .with .raw .eggs, .it .is .important .to .avoid .cross .contami-
    nation . .Eggs .can .contain .salmonella, .a .bacteria .that .can .cause .the .
    foodborne .illness .salmonellosis . .Cross .contamination .happens .when .
    ready-to-eat .food .comes .into .contact .with .contaminated .hands, .uten-
    sils, .and .surfaces . .Always .wash .your .hands .with .hot .water .and .soap .
    after .handling .raw .eggs, .use .a .fresh .whisk .or .spatula .for .cooked .fill-
    ings, .and .never .pour .cooked .pie .fillings .into .bowls .that .contained .raw .
    or .undercooked .eggs .
    C h a p t e r 1   P i e  Bas iC s
    3
    thickeners
    Starch thickeners are used to keep pie fillings from becoming runny.
    Common starch thickeners in pie include flour, cornstarch, and tapioca.
    Thickeners work by absorbing liquid and forming a gel. In fresh fruit pies,
    simply toss the fruit with a starch thickener, such as flour or cornstarch,
    before baking. The oven heat will activate the starch and thicken the filling.
    When adding a starch thickener to a custard or sauce, mix the starch with a
    cool liquid before cooking. If the starch is added once the liquid is hot, it will
    form lumps. Once the thickener is added, cook only until the mixture begins
    to bubble and is just thickened. Overcooking will cause most starches to
    lose their thickening power, resulting in a runny filling.
    Sugar
    In baking, sugar helps aid in the browning of pie crusts and helps
    extend the shelf life of your baked goods. There are two forms of sugar
    used in baking. The first is granular sugar. Granular sugars , such as white,
    brown, or powdered sugar, are sugars that come in a dry, or crystalline,
    form. These sugars provide sweetness to pies, help control gluten develop-
    ment, and help egg whites and heavy cream foam when whipped. The sec-
    ond type of sugar comes in liquid form, such as corn syrup, honey, golden
    syrup, and molasses. These sugars are classified as invert sugars , and they
    are hygroscopic, which means they absorb moisture from the atmosphere.
    Invert sugars extend the shelf life of baked goods and provide sweetness to
    recipes.
    Salt
    As odd as it may seem, salt plays an important role in pie making.
    Salt contributes to tenderizing the crust, but its biggest contribution is in
    flavor. When adding salt to a pie crust, it is best to whisk it into the flour
    to ensure even distribution. Free-flowing, or table, salt offers the best fla-
    vor for most pie recipes, but if you prefer kosher,