Well Log Cabin Day, Feb.18, 2013 was a big success! Diane Beagley gave the most amazing pie class ever!! I am still in awe and need to find an extra hour to try out these new recipes Diane shared with us.
Pie Making 101 tips shared by Diane.....
There are 2 things people do wrong when making pie crust.
#1 they use TOO much flour
#2 they over mix the crust - the only mixer you need is your hands!!
Roll your dough directly on your counter. Pat your hand in flour and then spread that flour over your counter. Pat your hand in flour and rub it on your rolling pin. That is ALL the flour you need until you turn your dough and then you will flour your counter and rolling pin one more time.
Always roll your rolling pin forward and back. Never side ways, never at an angle as the pressure is different and then the dough will not be the same thickness.
Once dough is rolled out fold in half and then half again. Transfer dough to your pie tin.
For a single crust pie = turn pie tin upside down and form the dough over the outside of the pan. Trim any excess dough with the back of a butter knife. Prick the bottom with a fork all over. Bake. Cool and place another pie tin over the crust and turn over....now the crust is inside the pan. You can stack these in your freezer for later use.
To tell if your pie is done = pinch the pie pan between your thumb and index finger. Gently shake pan side to side. If the crust is done it will release from the pan and spin. It will only spin if it is done and only while it is hot from the oven. This even works on a double crust filled pie.
For a double crust pie you form the dough in the bottom of the pie tin.....DO NOT prick it as the filling will run out. Do not over fill the pie. The filling should be level with the top unless you are using fresh fruit that will cook down. Once you have rolled out the top crust you can use cookie cutters to cut out vent holes or fold the crust and clip it with scissors. Rub the edge of the bottom crust with water. Then place top crust on top of the filling. Trim excess dough with the back of a butter knife. To crimp the edges....hold left index finger against pan...with right thumb gently lift the crust while pinching dough between thumb and index finger and twisting the dough. OR simply press edges together with a fork to seal crust edges.
Double crust pies are best if brushed with milk and sprinkled with sugar prior to baking.
If your double crust filled pie is frozen when baking it will take 15 to 25 minutes more to bake.
Diane said to bake pies on the bottom shelf of your oven......but I am pretty sure that is not the case in my oven....because it burns everything that is in the bottom half of the oven. Mine came out fine when I baked them where I bake everything else.
