Pie Making and Decorating Workshop

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1 Pie Making and Decorating Workshop November 5,

2 Double 9-inch Pie Crust Recipe Found on the Crisco Baking Sticks inside cover Classic Crisco Pie Crust 2 Cups Pillsbury BEST All Purpose Unbleached Flour 1 teaspoon salt ¾ stick well chilled Crisco Baking Sticks All-Vegetable Shortening OR ¾ cup Crisco All-Vegetable Shortening 4 to 8 tablespoons ice cold water Blend flour and salt in mixing bowl. Cut cubed, chilled shortening into flour mixture using 2 knives (or pastry blender) until mixture resembles coarse crumbs with pea-sized pieces remaining. Sprinkle 4 tablespoons ice water over flour mixture; mix gently with knife or fork. Add more water by the tablespoon, mixing until dough mostly holds together. Divide dough into two, with one ball slightly larger than the other. Turn dough mixture out onto plastic wrap and refrigerate at least 30 minutes. Roll bottom dough between two sheets of plastic wrap; rolling in one direction; turning plastic wrap as necessary to form circle. Ease bottom crust into pie plate and trim evenly around plate. Fill unbaked piecrust according to recipe directions. Roll top crust between two sheets of plastic wrap, cut out designs in dough or create lattice top as desired; lift onto filled pie. Trim dough with ¾ inch overhang; fold top edge under bottom crust. Press edges together and flute. Cut slits in top crust if there are no design cut outs. Bake pie according to recipe directions. Pie Crust Notes: For successful piecrust, ALL ingredients should be VERY cold prior to beginning. Use ICE water (careful not to get ice in dough) Freeze Crisco Baking Sticks (ok to use directly out of freezer) Use 2 knives to cut shortening into flour. It provides better control over consistency. For best results, refrigerate dough for at least 30 minutes between each step. Prep dough up to a week prior to use. Can keep wrapped dough discs in fridge until ready to roll out and use. Can pre-roll dough, put in pie pan and freeze for up to a month in advance. For crisper crust, the secret to keeping a fruit pie filling from getting soggy is egg white. Lightly beat an egg white; then brush it over the inside of the uncooked shell before adding the fruit mixture. The coating will set as the pie bakes and keep your crust crisp. Use canapé cutters, piecrust cutters, and cookie cutters to create fun shapes with dough. Use piecrust weights to pre-bake crust to keep pie dough from bubbling for pies that call for a pre-baked crust. Always make a double pie crust so you will have plenty of crust to play with. Words my hero Martha Stewart Make it cold, bake it hot 2

3 Individual Pies in Custard Cups w/lattice Top Use this top for any individual fruit pie. You can make your basket weave wider apart for venting. Brush your decorative dough cut outs with egg wash (whisk together 1 egg white with 1 tablespoon water) for a crispy, shiny finish. 3

4 Anne s Pumpkin Pie Decoration 2014 I use the recipe on the back of the Libby s can. Be sure to buy the canned pumpkin NOT the Pumpkin Pie Filling. 4

5 Apple of Her Eye Pie Recipe from The New Basics Cookbook by Julee Rosso & Sheila Lukins Authors of The Silver Palate Cookbook For our class I used the Classic Crisco Pie Crust Filling 8 tart apples, such as Granny Smith (that s what I used for class) 4 tablespoons (1/2 stick) unsalted butter, melted ½ cup plus 2 tablespoons sugar 2 tablespoons cornstarch ¾ teaspoon ground cinnamon 1 teaspoon grated lemon zest (I really like how it brightens up the flavor so I use 2 tsps.) 1-teaspoon good vanilla extract Topping 1-teaspoon sugar Pinch of ground cinnamon Prepare your pie crust; form into 2 discs; wrap with plastic wrap and chill in refrigerator for 30 minutes to an hour. Meanwhile, preheat the oven to 350 5

6 Prepare the filling: Core, halve, and peel the apples. Cut them into 1-inch chunks. Combine the apples and melted butter in a large bowl. Add the remaining filling ingredients, and toss until the apples are evenly coated. Roll one of the portions of chilled dough between two pieces of plastic wrap. Transfer it to a 10-inch pie plate, and press it into the bottom and sides of plate. (Careful not to stretch dough as it will shrink) Trim the dough leaving ¾-inch overhang. Reserve any excess dough. Roll the second portion of dough out to form a slightly larger circle. Fill the pie plate with the apple mixture, mounding it slightly. Brush the edge of the bottom crust with water. Then transfer the top crust over the apples, tucking it slightly inside the rim. Trim off any excess, allowing a ¾ inch overhang. Seal the edges of the crusts together with a fork and crimp decoratively. Prepare the topping: Mix together the sugar and cinnamon. Prick the top with a fork in several places and cut a small vent in the center. Brush lightly with water, and sprinkle it with the cinnamon sugar. If you like, cut out shapes such as leaves or apples, from the dough trimmings and decorate the top crust with them. Bake until the filling is bubbling and the top is golden, 1 ¼ hours. 8 Portions Trade Secret Spice your apple pie Scandinavian-style with ground cardamom instead of cinnamon. It s a nice change. 6

7 Pseudo Mincemeat Pie w/varied Crust Edges Recipe from Epicurious.com Follow link to recipe. For our class I used the Classic Crisco Pie Crust and for time sake OMITTED the shredded beef suet called for in the recipe. Notice the time required for the pie is 3 DAYS Even with the suet omission, this pie takes quite a bit of time. It took 2 hours to cook down the apples. I would say the active time is more like 2 ½ hours. Anne s List of Kitchen Must-Have s 7

8 1. The New Basics Cookbook by Julee Rosso & Sheila Lukins (Authors of The Silver Palate Cookbook; my copy is 25 years old and I still use it!) 2. Professional grade kitchen knives (keep sharp by taking them to a professional knife sharpener. I take mine to Chef s Toys.) 3. Good set of stainless steel measuring cups and spoons. 4. Microplane for fine grating such as lemon zest 5. Non-stick cooking spray with flour (for baking, saves time!!) 6. Professional stainless steel cookware set (hint you don t have to pay retail, go to Home Goods and pick up pieces one at a time). 7. Flavored and unflavored salts. I have a minimum of 3 different salts on my stove at any time. I use Real Salt brand Kosher salt for everyday use and then a variety of flavored salts to change things up! 8. Good vanilla!! This can dramatically enhance anything you use it in. I use Star Kay White brand (we sell it in Irvine). 9. Mini Food Processor I have a Cuisinart Mini-Prep Food Processor 3-cup (on sale right now at William Sonoma for $39.95). I ve had mine for YEARS and gave away my large one cause it took up too much room and I the small one always did all I needed it to. 10. My grandmother s rolling pin. Obviously you can t all have this. My point, just have something near you that brings you a memory of a good meal or a happy memory. Your food will taste better! 8

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