What makes a good pie?
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.
The following are characteristics of a good pie:
- 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.
Does the perfect pie crust really exist?
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
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 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!