3 min read
Of the many foods we’re dreaming about eating this Thanksgiving, today it’s pie. As we all start prepping for everyone’s favorite Turkey Day dessert, we asked the cook in our Kodiak Kitchen to help answer some popular questions regarding pie making with Kodiak Cakes. Here is what she had to say!
Kodiak Cakes Top 5 Tips For Making The Perfect Pie
- Always use cold ingredients to keep the butter from melting. Cold butter is the key to a flaky crust.
- Overfill your fruit pie for a bold appearance. Not for custard pies, though.
- Freeze the pie for 15-20 minutes before baking to keep the integrity of the crust and reduce the risk of shrinking.
- Preheat the oven to 425°F to start. Bake the pie for 20 minutes, then reduce the heat to 350°F to finish baking the filling and prevent the crust from burning.
- Bake on the lowest rack in the oven, especially with pie fillings high in moisture.
What Kodiak Cakes mix do you recommend for making pie crust?
Why are some pie crusts made with all butter and some with butter and shortening? How are the crusts different?
Butter provides flavor and can create a light and flaky crust, shortening is a bit more foolproof. It’s easier to handle and less likely to melt when working with it, giving you a better chance at producing a flaky crust. However, shortening does not have the same melt-in-your-mouth flavor that butter does.
Can you make healthy substitutions to pie crusts? E.g. Coconut oil instead of Butter or Shortening?
You can use coconut oil in place of butter, but this is the only exception to the “keep all ingredients cold” rule. When using coconut oil, make sure all ingredients are room temperature so the coconut oil does not solidify and become hard to work with.
You can also use coconut sugar as a healthier replacement to cane sugar in a pie’s filling.
Are there dairy-free substitutes I could use with your plant-based mix?
Yes, you can use plant-based butter, shortening, or coconut oil in place of butter in the crust.
What to do if my dough is crumbly?
Add cold water one tablespoon at a time only until the dough comes together. The goal is to have the dough stick together when it is pinched.
Is it better to use a glass or tin pie pan?
I prefer glass pie dishes over aluminum because they regulate heat much more evenly and you can see through it to tell when the crust is baked.
I’m a huge fan of cast iron as well, which regulates heat and creates a crispy, golden crust.
Tips on how to roll out pie crust and transfer it into the pie pan?
- Flour the surface and rolling pin to prevent sticking
- Roll the dough from the middle to the outside, stopping pressure as you approach the edge to prevent it from becoming too thin.
- Lift and turn the dough 90 degrees (one quarter turn) to create a circular shape.
- Flour the top of the dough and roll over the rolling pin, then unroll over the pie pan.
When should I pre-bake my pie crust?
Pre-baking, otherwise known as blind baking, should be done when making an unbaked pie or a custard pie, like pumpkin to prevent the crust from becoming soggy.
How do I make it, so the bottom of my crust doesn’t get soggy?
Brush the bottom of the pie crust with a beaten egg white to create a barrier between the crust and the filling.
How do you make perfect classic pie crust edges?
Crimping and freezing the crust for 15-20 minutes before baking will help the edges hold their shape in the oven.
How do you make decorative crust/topping? If I am a beginner which technique should I try first?
Leaf cut-outs are great for beginners. Just crimp the edges and place leaves over the filling to cover. Once you feel more comfortable, give a basic pattern such as a lattice top a try.
How do you prevent crust from burning if the filling isn’t done yet, but the crust is getting too dark?
If you notice the pie starting to burn during baking, loosely cover the crust with foil to protect it.
How do I know when my Pumpkin Pie and Pecan Pie is done?
They are done when they jiggle like jello, but don’t wiggle like a wave.
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