Monday, November 17, 2008

Pie Crusts


It's pie season again. Let's face it, there's nothing hard about mixing ingredients and pouring them into a pie shell. But making a pie crust is another headache altogether. Here's an easy trick that will even impress your picky mother-in-law.

Whether you use your own pie crust recipe or a ready-made pie crust like Pillsbury, you can easily dress it up. These cute, seasonal cookie cutters from Wilton are available in cooking stores and WalMart for just under $3.00. They're tiny, just the right size for your pie crust. Buy or make a little extra dough and cut out leaves or acorns or apples with the cookie cutters. Pour water into a cup and adhere the
cut-outs to the edge of the raw pie dough around
the pie by rubbing the back side of each cut-out with a little bit of water. Not too much. You don't want them to be soggy. Press the cut-outs on all the way around the edge of the pie. This can take a little bit of time, especially if you have a number of pies to bake, but the end result is well worth the effort. Whisk an egg, then brush the egg wash over the raw pie dough. This will result in a glossy golden finish when baked. Just be sure to watch your pie and if the crust is getting too brown, wrap the edges in aluminum foil to prevent burning.

Five cupcakes. Easy as, er, pie!

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