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Unformatted text preview: A tip for when you are baking your own pie in lab is to cut in shortening to the dry mixture to rice grain sized pieces. Also when the pie crust is rolled out, fold over twice and put in the pie pan to then unfold. You could also use bread flour to roll out the dough, or refrigerate the dough an hour before rolling it out so that the fat in the dough doesn’t get to soft. “Cut Out Top” To make a unique cut out top crust to a pie, you can use a cookie cutter or household items to form shapes. Just make sure to flour the cutters. Use a pair of scissors or knife to cut away the edge of the crust leaving ¾ of an inch overhang. Tuck the overhang crust under at the end of the pie tin and pinch down to seal....
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- Spring '10