The Everything Pie Cookbook Read Free Page A

you will need to add 1½
    times the amount of salt to the recipe. Salt is also a flavor component to
    fillings, making sweet fillings taste more sweet and helping flavors like
    chocolate and spice stand out. Omitting the salt will result in a pie with
    lackluster flavor.
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    Dairy
    After water, milk is one of the most important liquids used in baking.
    From whole milk, cream, evaporated milk, and cream cheese, dairy prod-
    ucts play a prominent role in many sweet and savory pies. Whole milk is
    preferred in pie making for its rich flavor and fat content. Low-fat and skim
    milks have much less fat than whole milk, and it is not recommended that
    they be used in pies unless specifically called for. Skim milk in particular is
    tricky to work with because heating it too long or too vigorously can cause
    splitting in custards. When it comes to cheeses, the same rule regarding fat
    applies. To achieve the best results, the full-fat versions are preferred since
    they do not contain additional emulsifiers or other products that can affect
    overall flavor and texture.
    A .pie .is .not .the .place .to .use .up .dairy .products .that .are .past .their .
    prime . .When .using .dairy .products .in .pie .making, .it .is .best .to .use .the .
    freshest .products .available . .If .you .use .old .milk, .cream, .or .cheese, .
    the .quality .of .the .finished .product .will .be .affected . .Custards .may .not .
    thicken .properly, .and .using .old .dairy .products .will .cause .pies .to .spoil .
    more .quickly .
    pie-Making tools
    Ask any professional in any trade and they will tell you that having the right
    tools makes your job easier, and pie making is no different. The type of pan
    you bake in, the shape of your rolling pin, and what you use to create your
    pie will all make a difference in the final product. This does not mean you
    have to spend a fortune on tools, however. Some of the most valuable tools
    in the kitchen are the least expensive. Once you have the right tools, the
    next step is learning how to use them properly.
    pie plates
    Pie plates come in countless shapes, sizes, and materials. Among the
    most common for home bakers are glass, or Pyrex, pie plates. Glass pans are
    C h a p t e r 1   P i e  Bas iC s
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    valuable for pie making because they heat pies evenly and help crusts crisp.
    Metal, or aluminum, pie pans are also common. These pans can be reusable
    or disposable, which makes them good for travel. Since metal pans tend to
    be shiny, it is important to keep an eye on baking times. The shine can actu-
    ally reflect heat away from the pie, which will increase baking times. If your
    oven has hot spots or cold spots, you may need to rotate pies baked in metal
    pans halfway through baking to avoid overbrowning in those areas.
    Should I use a pie pan with a nonstick coating?
    Nonstick .coatings .are .great .on .a .variety .of .pans, .but .they .are .not .
    usually .necessary .for .pies . .The .crust, .be .it .pastry .or .crumb, .will .have .
    a .sufficient .amount .of .fat .in .it .to .prevent .sticking . .Sometimes .the .fill-
    ing .of .a .pie .may .escape .under .the .crust, .and .in .that .case .the .pie .may .
    stick .slightly, .but .it .is .nothing .a .pie .server .cannot .handle . .The .biggest .
    drawback .to .a .nonstick .coating .is .scratching . .Since .most .pie .is .sliced .
    and .served .from .the .pan .it .was .baked .in, .you .run .a .risk .of .marring .the .
    nonstick .surface .
    Tart pans come in two main varieties. The first are metal pans with
    removable bottoms for freestanding tarts. These pans are available with
    nonstick coatings, so releasing the tart is very easy. When buying one of
    these pans, look for sturdy metal with a surface free from scratches. Ceramic
    tart pans are also available and are good for tarts with softer crusts made
    with graham crackers or cookies. These pans allow for even cooking, but
    they make removing the whole tart almost impossible and are best used
    when the tart is to