Fruit Sweet And Sugar Free - Pies, Tarts And Pastries #3 Recipe
Yield: 1 servingsRecipe by luhu.jp
Ingredients:
Recipe via Meal-Master (tm) v8.02
Directions:
Pies, Tarts and Pastries (Contd) *********************************
Fork-Edged Crust: ***************** Use the dull side of a small
knife to trim the pastry even with the outer edge of the pan. Then
pres the tines of a fork, lightly dusted with flour, around the top
edge to decorate the edge and to seal the pie if it is a
double-crusted or lattice-topped pie.
Tart Pan Crust: *************** You must have a 3/4 inch edge of
pastry extending beyond the tart pan. Fold this pastry to the inside
of the tart, building strength into the sides of the tart. Use your
fingers to press the dough against the side, both to seal the pastry
and to form an even top edge.
Crusts for Tartlet Pans: ************************ Line each pan with a
round of pastry, easing it into the corners. Pastry should reach and
be even with the top of the pan. Use the tines of a fork to prick the
bottom of each tartlet shell a couple of times.
Crusts for Tartlets in Muffin Tins:
*********************************** Line each muffin cup with a round
of pastry, easing it into the corners and around the sides of each
cup. The pastry will not reach the top of the muffin cups, so use
your fingers to pat and slightly extend the top edge of the pastry to
make it even. Use the tines of a fork to prick the bottom of each
tartlet shell a couple of times.
Bottom of a Double Crust Pie: ***************************** Use the
dull side of a small knife to trim the pastry even with the outer
edge of the pan.
Double Crusted Pie: ******************* Fill the pie with 5-8 cups of
filling. Then brush Egg Wash on the edge of the bottom crust. Unroll
the pastry for the top crust over the paie and press it onto the edge
with your fingers. Use the tines of a fork to seal the top and bottom
crusts together at the edge. Use the dull side of a small knife to
trim off any pastry extending beyond the pie pan.
Lattice-Crust Pie: ****************** Roll the dough out to form a 10
inch by 12 inch rectangle. Cut even strips 1/2 inch to 1-1/4 inch
wide along the length of the pastry rectangle. Beginning in the
center of the filled pie, interweave the lattice strips, leaving a
space between the strips equal to the width of the strips you are
using. Brush egg wash on the rim of the pie. Cover the rim all the
way around, on top of the ends of the lattice strips, with more
strips, placed end to end and cut to fit, as necessary. Seal the
pastry together with the tines of a fork. Use the dull side of a
small knife to trim off any pastry extending past the edge of the pie
pan. Submitted By JANE KNOX On 03-11-95
Title: Fruit Sweet and Sugar Free - Pies, Tarts and Pastries #4
Categories: Information
Yield: 1 servings
Pies, Tarts and Pastries (contd) *********************************
Patrially Baking Pie, Tart or Tartlet Crusts:
********************************************* I have found from baking
thousands of pies that partially baking single crusted pies and tarts
is a must in avoiding soggy bottom crusts, especially when using
custard fillings. Line the unbaked crust with a pieces of baking
paper, aluminum foil, or a coffee filter, then fill with uncooked
beans, rice or purchased aluminum pie weights. Bake the crust in a
preheated 350 degree oven for 20 minutes. The crust is ready when you
can lift the baking paper and the pastry does not stick to it. Remove
the weights (they can be used over and over again for weighting
crusts). Then fill the pie shell and bake according to the recipes
instructions.
For tartlets made in muffin tins, place another standard size muffin
tin directly on top of the pastry lined tin. Turn both pans upside
down and use light pressure to push the bottom pan into the dough of
the top pan. Bake the pans upside down in the preheated 350 degree
oven. Alternatively, the individual tarts can be filled with baking
paper and pie weights, as with regular size tart pans.
Pre-Baking (or Blind Baking) Pie, Tart or Tartlet Crusts:
********************************************************* Any pie
that has a completely precooked filling, such as cream pies and fresh
fruit tarts, should have a completely prebaked crust. Let the pie,
tart or tartlet shells cool completely before filling them. Follow
the directions for a partially baked crust. Once you have removed the
pie weights and baking paper, return the crust to the oven. Continue
to bake for another 15 to 20 minutes until the crust is golden brown.
With tartlets, once you have removed the pie weights and baking
paper, or the top muffin pan, bake them for another 15 to 20 minutes
until the tart shells are golden brown.
Baking Filled Pies: ******************* A fully baked bottom crust
requires sufficient bottom heat to bake the crust thoroughly (so it
does not become soggy and almost inedible). With both single and
double crusted pies, it is very important to position the pie on a
baking sheet directly on the floor of a gas oven, or on the lowest
shelf of electric oven. The baking sheet catches any drips, makes the
hot pie easier to handle when removing it from the oven, and helps
deflect the bottom heat. If your oven has excessive bottom heat,
which is unfortunately true of many homes oves, you may need to
experiment a bit to find the best way to get enough bottom heat to
cook the crust without burning it. Try baking your paies on two
baking sheets or in two pie pans, or bake them on the second lowest
shelf in an electric oven or the lowest shelf in a gas oven (Dont
try everything at once or you will end up with just what you are
trying to avoid, a soggy bottom crust). Submitted By JANE KNOX On
03-11-95
Source from luhu.jp
Fork-Edged Crust: ***************** Use the dull side of a small
knife to trim the pastry even with the outer edge of the pan. Then
pres the tines of a fork, lightly dusted with flour, around the top
edge to decorate the edge and to seal the pie if it is a
double-crusted or lattice-topped pie.
Tart Pan Crust: *************** You must have a 3/4 inch edge of
pastry extending beyond the tart pan. Fold this pastry to the inside
of the tart, building strength into the sides of the tart. Use your
fingers to press the dough against the side, both to seal the pastry
and to form an even top edge.
Crusts for Tartlet Pans: ************************ Line each pan with a
round of pastry, easing it into the corners. Pastry should reach and
be even with the top of the pan. Use the tines of a fork to prick the
bottom of each tartlet shell a couple of times.
Crusts for Tartlets in Muffin Tins:
*********************************** Line each muffin cup with a round
of pastry, easing it into the corners and around the sides of each
cup. The pastry will not reach the top of the muffin cups, so use
your fingers to pat and slightly extend the top edge of the pastry to
make it even. Use the tines of a fork to prick the bottom of each
tartlet shell a couple of times.
Bottom of a Double Crust Pie: ***************************** Use the
dull side of a small knife to trim the pastry even with the outer
edge of the pan.
Double Crusted Pie: ******************* Fill the pie with 5-8 cups of
filling. Then brush Egg Wash on the edge of the bottom crust. Unroll
the pastry for the top crust over the paie and press it onto the edge
with your fingers. Use the tines of a fork to seal the top and bottom
crusts together at the edge. Use the dull side of a small knife to
trim off any pastry extending beyond the pie pan.
Lattice-Crust Pie: ****************** Roll the dough out to form a 10
inch by 12 inch rectangle. Cut even strips 1/2 inch to 1-1/4 inch
wide along the length of the pastry rectangle. Beginning in the
center of the filled pie, interweave the lattice strips, leaving a
space between the strips equal to the width of the strips you are
using. Brush egg wash on the rim of the pie. Cover the rim all the
way around, on top of the ends of the lattice strips, with more
strips, placed end to end and cut to fit, as necessary. Seal the
pastry together with the tines of a fork. Use the dull side of a
small knife to trim off any pastry extending past the edge of the pie
pan. Submitted By JANE KNOX On 03-11-95
Title: Fruit Sweet and Sugar Free - Pies, Tarts and Pastries #4
Categories: Information
Yield: 1 servings
Pies, Tarts and Pastries (contd) *********************************
Patrially Baking Pie, Tart or Tartlet Crusts:
********************************************* I have found from baking
thousands of pies that partially baking single crusted pies and tarts
is a must in avoiding soggy bottom crusts, especially when using
custard fillings. Line the unbaked crust with a pieces of baking
paper, aluminum foil, or a coffee filter, then fill with uncooked
beans, rice or purchased aluminum pie weights. Bake the crust in a
preheated 350 degree oven for 20 minutes. The crust is ready when you
can lift the baking paper and the pastry does not stick to it. Remove
the weights (they can be used over and over again for weighting
crusts). Then fill the pie shell and bake according to the recipes
instructions.
For tartlets made in muffin tins, place another standard size muffin
tin directly on top of the pastry lined tin. Turn both pans upside
down and use light pressure to push the bottom pan into the dough of
the top pan. Bake the pans upside down in the preheated 350 degree
oven. Alternatively, the individual tarts can be filled with baking
paper and pie weights, as with regular size tart pans.
Pre-Baking (or Blind Baking) Pie, Tart or Tartlet Crusts:
********************************************************* Any pie
that has a completely precooked filling, such as cream pies and fresh
fruit tarts, should have a completely prebaked crust. Let the pie,
tart or tartlet shells cool completely before filling them. Follow
the directions for a partially baked crust. Once you have removed the
pie weights and baking paper, return the crust to the oven. Continue
to bake for another 15 to 20 minutes until the crust is golden brown.
With tartlets, once you have removed the pie weights and baking
paper, or the top muffin pan, bake them for another 15 to 20 minutes
until the tart shells are golden brown.
Baking Filled Pies: ******************* A fully baked bottom crust
requires sufficient bottom heat to bake the crust thoroughly (so it
does not become soggy and almost inedible). With both single and
double crusted pies, it is very important to position the pie on a
baking sheet directly on the floor of a gas oven, or on the lowest
shelf of electric oven. The baking sheet catches any drips, makes the
hot pie easier to handle when removing it from the oven, and helps
deflect the bottom heat. If your oven has excessive bottom heat,
which is unfortunately true of many homes oves, you may need to
experiment a bit to find the best way to get enough bottom heat to
cook the crust without burning it. Try baking your paies on two
baking sheets or in two pie pans, or bake them on the second lowest
shelf in an electric oven or the lowest shelf in a gas oven (Dont
try everything at once or you will end up with just what you are
trying to avoid, a soggy bottom crust). Submitted By JANE KNOX On
03-11-95
Source from luhu.jp
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