The Theory: Gluten formation is inhibited in acidic environments , thus adding vinegar or lemon juice to a pie crust will keep it more tender. The Fact: Gluten formation is actually improved in mildly acidic environments—down to a pH of around 6 or so.
It might sound a little strange using puff pastry for the base of the pie since all the puffiness is going to be squashed down with pie filling , but it works, and it saves the effort of using a different type of pastry for the base.
Pie weights are what a lot of bakers and chefs use to blind bake pie crusts, but you can definitely blind bake a pie crust without weights. Why is the cooked juice method usually used when making pie fillings from canned fruits? There are two options when it comes to pastry brushes: silicone bristles and natural. Both help you slick on egg wash that gives a beautiful, shiny finish and help demerara sugar adhere to the top.
Saffitz, on the other hand, prefers natural bristles. Otherwise, it will stiffen up. There are a few different ways to mix your pie dough. Most experts do so by hand, which allows you to feel the texture of your dough as it comes together instead of just trusting your eyes. Paredez agrees. Just be sure yours is dependable. Comfortable, easy to clean, and lasts forever, so you can make a lifetime of pie crust by hand. The aluminum ones are light so they can protect the crust without weighing it down and crushing it.
I line my pie crust with a piece of parchment paper, which I push down to mold into the shape of the crust, then I pour in two one-pound bags of dried beans. McDowell prefers proper weights. Small and sturdy, it has a wooden handle and stainless steel blades. Wash by hand only. The sunflower design is unique and beautiful. This cutter works best with an 8- or 9-inch crust, and it's not dishwasher safe. This great little tool gives the edges of your pie crusts a finished, evenly woven look in just seconds.
The tool is also safe to put in the dishwasher. This set of four very different leaf designs provides the perfect embellishment for pies in any season, but particularly fall. The cutters can be used to imprint on dough or to cut shaped, detailed leaves to add to pie crusts. They're made of silicone and are dishwasher safe.
This cutter provides a little versatility when it comes to cutting pie crusts and pasta. This double wheel includes both a straight-cutting wheel as well as a fluted cutting wheel for a decorative cut. Suitable for slicing pie doughs, pasta, or any other relatively thin pastry dough like puff pastry or danish dough. Just as easy to use as a single-wheeled cutter, this stainless steel pastry cutter is dishwasher safe, and easy to store in a drawer or hanging by the hook at the base of the handle.
The fluted edge is great for cutting ravioli, decorative lattice pieces for the top of your pies, and decorative pieces of fondant for specialty cakes. The straight edge is ideal for easily cutting large circles of dough, sliced vents in pie crusts, and trimming straight dough edges. Come apple-picking season, if you find yourself making an exceptional amount of pies , it might be time to upgrade your pastry cutter to one with more wheels—to easily slice multiple pieces of dough at a time.
This cutter is a little heavier-duty than some other options. With larger wheels that can cut through cookie doughs, biscuit doughs, tempered chocolate, fondant, pasta sheets, and cracker dough for perfectly even slices.
Pay special attention to the wingnut that tightens to keep the accordion in place at the desired width. It is easily replaced, but also best not to lose it in the first place. This style of pastry cutter is available with both fewer and more wheels depending on the model. There are also options for fluted wheel combo cutters, depending on what you plan on using it for.
If used gently, it can last you for years. And for the most basic yet very useful pie cutter, the Talisman Designs Pastry Wheel Decorator will give the edges of your pies a perfected look within seconds! There are a variety of designs available depending on the pie crust cutter, from the standard crimping pattern that makes up the rim of the crust, or beautiful latticework patterns, to making cute designs that lay on top of the pie crust for decorations.
The options are endless, and the choice is completely up to your preference. Having a pie crust cutter that can be used in multiple ways is nice to have at one's fingertips. While some are geared to crimp only crust edges, others have wheels that can be changed out for different designs and shapes, allowing you to be creative in your decorating.
Others can be used as cookie cutters, to cut strands of pasta, or make themed-shaped candies. A pie crust cutter should fit comfortably in your hand, whether it's one with a handle that you hold or one in the form of a shape. Some cutters are designed ergonomically for people who have arthritic hands, also. When purchasing a pie crust cutter, make sure that it is suitable for your needs and easy to use. After carefully selecting the freshest of fruits, gently cutting the butter into the flour, and the feat that is rolling pie dough into a near-perfect circle, the last thing you want to do is spend another half hour making the top of your pie magazine-ready.
Making a beautiful crust can be easy, fast, and done with tools you already have in your kitchen drawers. Let's get to playing! This flat, spiraled whisk, friend to gravy makers everywhere, is perhaps the simplest and quickest way to add a little fun to your crust. All you have to do is press the lightly-floured whisk tines gently into the dough around the edge. This is great for any kind of crust, including a more delicate gluten-free or oil-based crust.
Until now, tongs have been the nemesis of my kitchen, as they liked to open up and jam the drawer closed when I wasn't looking. Who knew they had a place in pie baking? My tongs have redeemed themselves. Most tongs have a scalloped edge to aid in gripping whatever meats or veggies you're flipping. This comes in handy when crimping a pie crust.
Once you have a smooth, trimmed crust around the edge, use one of the tongs' edges to press your design around the rim. For a utensil whose name suggests it can only be used for one fruit, this little spiky spoon with its serrated tip really comes through when it's time to crimp pie crust.
Holding the spoon upside down, press the serrations into the edges of your crust. Press it several times in a line for a scalloped effect, or just once every inch or so. Having naturally hot hands can come in handy when working with fondant , but when it comes to cold butter?
Not so much. Pie crust will produce flaky layers if your butter and dough are chilled. Hot fingers can melt the butter in the crust as you crimp, leaving your decorations looking smooshed and sad. Enter piping tips! Use a piping tip to shield your hot finger from the crust as you work.
You can even chill the tip in your fridge or freezer ahead of time to make it extra effective. Press the piping tip around the rim of your pie. Depending on the style of tip you choose, it could leave a unique design or just a simple indent.
Chill, chill, chill: Have you ever made a lovely design on your pie or pastry, only to find it completely missing on your finished baked good? Chilling your pie in the fridge for 30 minutes before baking can help your designs keep their shape.
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