The Everything Pie Cookbook Read Free Page B

be served in the pan.
    rolling pins
    What type of rolling pin you use depends, in large part, on personal
    preference. For most jobs in the kitchen, a wooden rod-style rolling pin is
    perfect. These are good all-purpose pins, and when selecting one, it is best
    to choose one that is heavy for its size and at least 20 inches wide and 2
    inches thick. Ball bearing rolling pins are also common, and what most peo-
    ple think of when they think of a rolling pin. These make a good all-purpose
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    rolling pin and are especially helpful when large quantities of dough need
    rolling out. The heavier the better when it comes to this type of pin since
    the goal is to have the pin do most of the work. The last style of pin is the
    tapered, or French, rolling pin. This type of pin does an excellent job of roll-
    ing out round dough, such as pie dough. Again, you want a pin that is at
    least 20 inches wide and 2 to 3 inches thick in the center.
    Other helpful tools
    Good pans and rolling pins are important, but the small tools are impor-
    tant, too. The following is a list of very helpful hand tools for pie making.
    None of these tools are strictly necessary, but having them can take some
    of the stress out of baking. Since these tools are fairly common, and can be
    used for other kitchen tasks, a small investment now will pay off in a variety
    of ways later.
    pastry Brush
    Pastry brushes are very helpful when making pies. It is a good idea to
    have two types. Natural bristle brushes are good for dusting excess flour
    off of pie dough and puff pastry. Purchase brushes with natural (not nylon
    or plastic) bristles that are at least 1 inch wide. Natural brushes should be
    hand washed only and allowed to air-dry. The second type of pastry brush
    is silicone. These brushes are good for brushing liquids, like egg washes,
    onto pies. Since silicone is dishwasher-safe, they are also easy to clean and
    sanitize.
    pizza Wheel
    A pizza wheel or pizza cutter is a good tool to use when cutting pastry
    strips for lattice tops or trimming pastry before placing it into the pan. The
    wheel should be sharp and no smaller than 2 inches wide.
    Bench Scraper
    A bench scraper is a metal scraper with a handle that is good for trans-
    porting chopped food from a cutting board to a bowl. Bench scrapers are
    also helpful for releasing pastry crusts that become stuck to the work sur-
    face. Look for a bench scraper that is 5 to 6 inches wide and made of sturdy
    metal.
    C h a p t e r 1   P i e  Bas iC s
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    heatproof Spatula
    When stirring custards or toasting nuts, a heatproof spatula is invalu-
    able. Silicone spatulas are available in many shapes and sizes. Be sure that
    the spatula is rated for temperatures over at least 450°F.
    pie Shield or Foil rings
    Pie shields are designed to protect the edges of the pie crust from burn-
    ing. Commercial pie shields are available in kitchen stores and should be
    made of shiny metal to reflect the heat away. If you do not wish to buy one,
    you can easily make one with aluminum foil. Simply wrap the edge of the
    pie in a 3-inch-wide strip of foil, shiny side out.
    techniques for perfect pastry Crusts
    For some the thought of making a pie from scratch can be daunting, but it
    is truly easy with the right technique. Taking the time to make a properly
    baked crust from scratch can be the difference between a good pie and a
    pie that will become the star of the meal. Below are tips to help you make
    delicious, perfectly formed pastry crusts.
    rolling Out pastry
    Rolling out pastry requires a little know-how. For many people, the
    rolling-out process is the most frustrating. From crusts that stick to crusts that
    crack or develop holes and tears, it is easy to understand why rolling out pie
    dough can be intimidating, but it does not have to be. It is important to note
    that much of the gluten in pie crust is formed during this stage, so working
    with well-rested, cold pastry is a must. The following tips will make rolling