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Baking Pies
TWO CRUST PIE: Fruit is the most popular filling for two crust pies. Any kind of fruit mixed
with sugar, sometime spices and a thickener will make a delicious two crust fruit pie.
Left−over chicken, pork and beef are also used to make a new and delicious meal when they are
baked in small two−crust pies.
DEEP−DISH AND COBBLERS: Deep−dish and Cobblers are pies that are usually baked in a casserole
pan. They are thick pies with a crust covering only the top. They are served by the spoonful
rather than by the slice. Deep−Dish apple pie in New England is considered a way of life.
ONE CRUST PIE: Single crust pies are used to hold custard type pies such as pumpkin. Cream pies
with meringue topping are single crust pies as are refrigerator pies with whipped cream topping.
MIXING PASTRY FOR PIE CRUSTS
The crust of a pie must provide support and often a cover for the pie filling. No matter if you
make your crust from scratch or from a premix, it is very important that pie dough pastry is
handled gently and not over mixed.
Pastry is the most popular crust for pies, but graham cracker, crushed cookies and coconut are
also used. Pastry crusts are sometimes pre−baked before adding the filling. Graham cracker and
crushed cookie types of crusts are usually pre−baked. Always check your recipe to make sure
whether the crust is pre−baked or not.
PASTRY DOUGH
I. When using your mixer, make sure that you use the beaters designed for pastry mixing. Do not
over mix the dough.
II. When using your blender, make sure that you do not over mix the dough. Blenders mix the
dough very quickly.
III. Make sure that all your utensils are clean.
IV. Use chilled shortening and ice cold water in the mix.
V. Mix the chilled shortening and dry ingredients (except the salt) together first. These
ingredients should be blended well. Water and salt will cause the pastry to be tough, so
dissolve the salt in the ice water and add it last. Blend the dough only until the mix is not
wet and sticky feeling. Adding the salt/water last with careful blending is the key to making
tender, flaky pastry.
GRAHAM CRACKER AND CRUSHED COOKIE CRUST
I. Mix all the dry ingredients thoroughly when making a graham cracker or crushed cookie crust.
Add the melted butter or margarine last and blend only until absorbed.
II. Do not over−mix. When this type of crust is over−mixed, it will be hard and pasty. The
crumbs should be wet enough to stick together when some is squeezed in your hand. If the crumbs
Baking Pies
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