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13 April 2008 @ 12:50 pm
More pie blathering  
elvinborn, please be sure to let your mom know that her advice on pie crusts has been extremely helpful.

First things first.

The berry pie recipe, I got from here.  Because we love Friendly Hostility.  I also want to try the white chocolate pound cake, incidentally.

The recipe recommends Marie Callendar pie crusts, which I used this weekend and which do very well.  I just set these out on the counter while I slice fruit and such, and let them thaw completely.  Per Elvinmom, I have now learned to prick the crust with a fork and put it into the oven for 15-20 minutes before putting into the pie filling.  If you do this:  be sure to prick the inside corners of the crust, that's where it will bubble up the worst.  You want the crust to be a bit dry and set before you put in the filling.  That way it won't turn completely soggy after baking.

For all my pies so far, I am still a neophyte baker, as is evidenced by last night when I tried to put packed dark brown sugar through a sifter.  *cough*  Yeah.  I mean, no big deal, it just kinda doesn't go through.

Dutch apple topping:  combine a cup of flour with 2/3 cup dark brown sugar and a tsp of cinnamon (I like more sugar and more cinnamon).  My mom's recipe says to add these to 1/2 cup of softened/melted butter.  Take my advice:  melt the butter and add it to the flour/sugar mix (rather than adding the flour to the butter, which makes a soupy mess) in increments until you have the nice, crumbly, dry consistency you want.  Otherwise you'll use up a fuckton of flour trying to get it right.  It'll be fine either way, but you don't want to end up with a bunch of extra topping.  Particularly considering how tasty it is.  The first week I went on a pie spree, I found myself munching on spare topping while I baked the other pies, to the point where I finally just had to throw it away.

So what IS random berry pie?  The same as the blueberry pie recipe given above, except with an about 1:1:1 mixture of raspberries, blackberries, and sliced strawberries.

Regarding salt:  I add a dash of salt to just about every pie filling, even when not specified... to the berry pies, to the apple pie, to the key lime pie, to EVERYTHING.  This is old habit from making pecan pies.  It doesn't mess with the flavor, but it does contribute to the pie setting.

I'm working with both salted and unsalted butter, trying to figure out which works best where.  I have heard that when you grease a pan with butter, you should always use unsalted.
jessxantha on April 13th, 2008 06:54 pm (UTC)
I always use unsalted butter in baking and manage the salt on my own. otherwise some things end up with too much salt (esp. since different batches and brands of salted butter have differing amounts of salt in them).
J.D.arasirsul on April 14th, 2008 12:04 pm (UTC)
I pretty much never buy salted butter. I've never found a place where I couldn't add salt later, but I've run into a number of places where I couldn't get the salt out of the butter if I needed to.

rogue equestrian: Firefly:: Kaylee Savor Strawberryelvinborn on April 15th, 2008 03:00 pm (UTC)
I'll tell mom :)

I would like to eat the white chocolate pound cake. yis.

I bake with unsalted butter. I figure if I'm adding a bit of salt myself, I don't want the butter to change anything. that, and most recipes say so