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Pie tips from a pro
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PIE TIPS FROM A PRO
Christopher Kimball of "America's Test Kitchen" offers these recommendations for piemaking:
• Make the dough the day before. It will hydrate and be much easier to roll out after it sits overnight in the refrigerator.
• If the recipe calls for prebaking the crust, as for cream pies, do it the morning of your Oscar party.
• Make fruit pies at least 4 hours before guests arrive. Fruit pies are better after they set.
• Serve a mix of pies: some cream and some fruit.
• Be sure to have plenty of pie servers. A metal spatula can substitute if you run short, but it's best to ask guests to bring extras.
• Do NOT serve dessert wine or sweet cordials with pie. Serve coffee, tea or espresso.
• It's easiest if you cut the pie in half, and then quarters, before serving slices.
• Serve freshly whipped cream with your pies. For extra flavor, mix in sour cream, mascarpone or even yogurt during the final whipping.
• Use Pyrex pie plates for baking; they conduct heat best.
• Never trust baking times noted in recipes because individual ovens can vary greatly. Peek at the pie to check on the crust color, and be sure to turn the pie at the halfway point for even baking.
• Don't worry about how the crust looks. By the time it is baked and sliced, no one will notice.
FRANCINE SEGAN
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