Delicious succulent fillings surrounded by light flaky pastry, sweet or savory. Is there anything more perfect than a well-made pie? With great enthusiasm and skill, Just Pie is here to produce and supply pies with exceptional qualities in taste and aroma which will definitely create a moan-with-pleasure experience to you.
Crust is uniformly browned and golden brown around the side, somewhat lighter brown on bottom.
Crust is flaky and tender.
Filling is firm, smooth, and sufficiently cooked.
Flavor is well-blended, with the filling characteristic for that kind of pie.
It holds its form when served.
A perfect pie crust is flaky, tender and golden brown that has flavor good enough to eat on its own.
But does such a pie crust exist? The perfect pie crust is both flaky and tender. It has light flaky layers. A tender and golden brown crust that has flavor good enough to eat on its own. The layers of dough are distinct and clearly seen.
The crust bakes up to a golden delight not brown. The crust is sweet smelling like a fresh pastry shop. The taste of the pie crust can stand on its own, if need be without competing with the filling.
We are all searching for that perfect pie crust to impress our friends and family. We want best in show or just to say “I’m able to make one fabulous pie crust.”
Pie Crust types:
There are basically two types of pie crust and the combination of the two, mealy and flaky
Mealy Crust
If the butter or shortening is more thoroughly worked into the dough until the mixture resembles coarse meal. The results will be what is referred to as mealy dough.
Mealy dough has a finer more tender texture than a flaky pie crust. With the fat or oil more evenly distributed in the flour the stands of gluten present in the dough are shortened. This results in a dough that is very tender.
As with flaky, pastry dough mealy dough should be wrapped in plastic and allow to rest under refrigeration. This relaxing period assist in reducing shrinkage during rolling and baking.
Mealy doughs are well-suited for all types of pies and tarts. But mostly for pies that require a fully baked pie shell or need refrigeration before being served. These crusts served well for custard pies and decorative tops such as lattice.
Flaky Crust
Flaky pie crust is best for pies, tarts and other pastries where pie fillings are baked in the crust. It does not suit well for fully pre baked or blind baked pie crusts. Neither is it good for pies that are filled later and sit under refrigeration.
After baking, the pockets of flakes in the dough may allow juices or liquids to leak from the crust. This will create a messy and soggy bottom. This is yucky!
So, there you go! You now know what makes a best pie and Just Pie will attempt to satisfy your cravings with quality servings!
Traditionally, what you're looking for in a pie crust are three basic things: you want it to be fully cooked through, without any doughiness between the filling and the bottom crust, you want the crust to be light and flaky with discernible layers, and, of course, you want there to be a rich, buttery flavor.
A good pastry is light and airy and fatty, but firm enough to support the weight of the filling. When making a shortcrust pastry, care must be taken to blend the fat and flour thoroughly before adding any liquid---to ensure that the flour granules are adequately coated with fat and less likely to develop gluten.
o Crust is flaky and tender. o Filling is firm, smooth, and sufficiently cooked. o Flavor is well-blended, with the filling characteristic for that kind of pie.
Good elasticity, crumbliness, resistance to processing and plasticity: these are the characteristics of an excellent shortcrust pastry, the basis for many desserts, ranging from classic jam tarts to biscuits, as well as modern cakes such as cream tarts.
In general, a pastry should look and smell like it has been lightly toasted and not look or smell like raw flour. In general, the exterior of a pastry should be dry and flaky and comes apart with the gentle touch of fingers or a fork. Every kind of pastry could be different, so know what type you're trying to make.
High-quality pastry is both tender and flaky. The amount and distribution of gluten determines tenderness. Flakiness is due to layers of gluten separated by layers of fat and expanded by steam. If pastry is tender, it will cut easily with a fork and “melt in the mouth; when eaten.
The first golden rule of making pastry; keep the ingredients, the bowl and the hands as cool as possible. Sieve the flour to add extra air and lightness to the pastry.
Good-quality pastry is tender but does not easily break when served. It is flaky with a blistered surface and is slightly crisp, evenly and lightly browned, and pleasantly flavored.
An average individual meat pie provides around 450kcal, but the biggest problem is the 12g of saturated fat inside it – that's more than half the daily guideline. If you have buttery mashed potato or chips on the side, the fat content of your meal is even higher. It's best to keep pies as an occasional treat.
Taste the bottom crust (to see if it's baked), the top crust (to see if it's tender and flaky) and the crimp (to see if it's scorched). Sample the filling to see if its flavor and texture are appropriate. If it's a fruit pie and you can't tell which fruits by tasting, that's a pie with a problem.
pie, dish made by lining a shallow container with pastry and filling the container with a sweet or savoury mixture. A top crust may be added; the pie is baked until the crust is crisp and the filling is cooked through.
Butter, shortening, lard, or suet—whatever fat the recipe calls for should be well-chilled and cut into small pieces to start with for the flakiest crust in the end. The fat in a pie crust must maintain some of its integrity in the dough to make the crust truly flaky.
The most important step is cutting the cold fat into the flour. If you don't do this, you'll lose the flakiness, which, for me, makes pie worth every single calorie. The easiest way to do this is with a food processor. Add your flour and then your cold fat (cut up into smaller tablespoon-size chunks).
Our perfect pie crust is super buttery and flaky—mixing your ingredients until just combined is key to achieving this texture. Overworking the pie dough will develop gluten, resulting in a tough, mealy pie crust.
Introduction: My name is Kimberely Baumbach CPA, I am a gorgeous, bright, charming, encouraging, zealous, lively, good person who loves writing and wants to share my knowledge and understanding with you.
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