Baking is much like building. Proper tools are a must. Just as one wouldn’t try to build a new porch without a hammer and saw, it’s difficult to make a good pie without some basic tools.
These are the tools essential to the pie-baking trade:
A Pastry Blender
A pastry blender has a handle at one end and wire or stiff metal tines curving around the bottom. It is used for blending shortening into dry ingredients such as flour.
A Pastry Mat
A pastry mat is made of plastic. This mat makes it much easier to lift the pie crust after rolling it. Dough tends to stick to a countertop, but it lifts right off a pastry mat.
A non-stick rolling pin
A non-stick rolling pin is covered with a dark non-stick surface, similar to the one on pots and pans. Using a non-stick rolling pin allows one to use less flour, which will keep the dough tender and flaky.
A Stoneware Pie Pan
A stoneware pie pan allows for more even heating of the crust. This will make help the crust to evenly brown. It also helps to keep the crust flaky.
A Pie Moat
A pie moat is a round, shallow pan with a hole in the middle. This tool goes in the oven to keep from making a mess. The pie sets on this pan; the hole in the middle allows heat to go through, thus allowing the bottom crust to bake completely. The edges catch the drips of filling that spill out of the top.
Making the Pie
Use the pastry blender to cut the shortening into the flour when making the pie dough. This instrument will make it easier to blend the ingredients together. The shortening will be more easily distributed, which will make the crust more flaky.
When rolling out the crust, use the non-stick rolling pin and the pastry mat. Sprinkle a small amount of flour on each. Put the ball of dough in the center of the mat and roll out in all directions. The crust will not stick to the rolling pin and the mat will make it easier to take up the dough for transfer to the pie pan.
Place the crust into the stoneware baking pan; distribute it evenly. Roll the edges under, fluting the edges. If making a two crust pie, seal the edges with a fork.
Place the pie moat into the middle of the preheated oven. Carefully place the pie pan over the hole in the middle of the moat. When the crust is golden brown and the filling bubbles, the pie is done. Cool before cutting and enjoy!
Many people think making the perfect pie is difficult, but it’s not. It really is “as easy as pie” if one has the proper tools.
Patti Hutchison - After teaching special education for 25 years, Patti Hutchison and her husband, Bruce, moved to South Carolina from upstate New York. ...
