Who doesn’t love a piece of pie? Pie has been a proverbial favorite beginning withthe ancient Egyptians according to the American Pie Council. The history of pie is quite fascinating and has been made with fewer resources and less attention to perfection than today. Such has lead to a “pie is a hard dessert to make” attitude. If such were true, where did the saying, “easy as pie,” come from?
While there is not a designated time to bake a pie, late fall seems to bring out the pie baking instinct in many. Perhaps it is the combination of bumper crops from our gardens and fruit trees with the anticipated holiday season and cooler weather enticing one to turn on the oven that brings on the urge to tie on those apron strings and get baking. When fresh ingredients are available, that is the best time to bake a pie.
Making pie is easy and need not be intimidating. It all begins with the ingredients and equipment needed for the foundation, the pie crust.
3 Basic Ingredients and Simple Equipment
Pie crust starts with three basic ingredients—flour, fat, and water. Some recipes will add salt, sugar, eggs, milk, vinegar, leavening and other ingredients which can enhance a pie crust, but the ‘basic three’ are the only ones necessary. The recipe is as easy as 3-2-1–3 parts flour, 2 parts fat, 1 part cold water. Here’s a brief description of how they work together to create pastry.
- Flour. All-purpose flour is all that is necessary; it has the perfect amount of gluten (11% protein) to provide structure yet create a tender, flaky crust. Protein content is directly related to the gluten structure; the higher the protein, the stronger and faster the gluten structure forms as the dough is worked. Cake flour has too little gluten and bread flour has too much. Unbleached flour is slightly better for pie crust than bleached but either will do. Pastry flour is another option but all-purpose is sufficient and readily available.
- Fat. Lard, butter, shortening, vegetable oil, or some combination are fat options. Everyone has their favorite. Fat has a dual purpose: 1) it coats the flour particles to prevent excessive gluten formation; 2) during baking, the pea-size fat pieces melt releasing steam which lifts the pockets to create a flaky, tender layers. Solid fats result in a flakier crust than melted or liquid fats. Chilled fats provide the best results.
- Water. Think of water as the glue that holds the flour and fat together. Always start with small amounts and gradually add more as needed to just moisten the flour. Like fat, liquids should be ice cold. If water is not used, milk (regular, evaporated, or reconstituted dry milk), egg, vinegar, or combinations are other liquid alternatives.
The equipment needed to make a pie crust is also quite basic–bowl, measuring cups, rolling pin, hard surface, pie plate and knife or scissors. However, one can upgrade from the basics as much as desired by adding a pastry blender, mixer, food processor, fancy rolling pins, pastry clothes, dough scrapers, pastry wheels, and metal pie crust shields to name a few. In all humbleness, a suburb pie crust can be made with the basic three ingredients using a bowl and fingers. A rolling pin is necessary to flatten the dough but wine bottles have been used in a pinch. There are many kinds of pie plates and any of them will work. Of all, the simple clear glass pan is probably the best choice. Glass pans produce wonderfully brown, crisp crusts that are usually not soggy on the bottom. (It may be necessary to reduce the baking time or oven temperature with a glass pan.) No matter the material of the pie pan, it is more than possible to bake a great pie in it with a little practice and possible tweaking of time and/or temperature as each material is different. The disposable aluminum pans create the most challenge to even baking, but many have mastered that challenge with admirable results–beautiful golden-brown, fully cooked, no-soggy-bottom pies.
The Pie Baking series will continue tips to pie crust perfection and fillings.
Marlene Geiger
I am a graduate of the University of Nebraska-Lincoln with a BS in Home Economics Education and Extension and from Colorado State University with a MS in Textiles and Clothing. I enjoy spending time with family and friends, gardening, quilting, cooking, sewing, and sharing knowledge and experience with others.
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