Palo Alto, California
721 Stanford Shopping Center
Palo Alto, CA 94304
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​Top Tips About Pie-Making From Pink Posy January 15, 2016

Palo Alto, Santa Clara County
​Top Tips About Pie-Making From Pink Posy, Palo Alto, California

Now that pie season is officially here, there are tons of creative and delicious ways to enjoy this time of year. Whether you love a classic apple pie, or you want to mix it up and try an inventive new recipe, the world is your oyster when it comes to creating a delicious fall/wintertime dessert that is sure to be equal parts comforting and scrumptious. If you want to learn more about how to master the perfect pie and get all the facts on crusts and fillings, read on for the full scoop!

When it comes to making the perfect pie, the key is tons of practice. While it may seem like a daunting task at first, with just a few simple tips you can make a masterful creation that will look beautiful and taste even better. Here are some of our favorite tidbits of advice:

For even pie dough – Make sure to place the dough in between two pieces of parchment paper and start rolling from the center rather than the edges. By using this method, and turning the dough a little bit after each roll, you will end up with an evenly distributed, perfectly round crust that will bake to perfection.

For creating ruffled edges – Push one finger into the rim while your other two fingers support the crust on the other side to create the perfect ruffled shape. Leave about half an inch of space between each set of impressions until you’ve gone around the entire crust.

For creating a moisture barrier – While your crust is uncooked, brush the entire surface area with a beaten egg to ensure that your filling doesn’t get too soggy. When you’re making a pie with water-rich fruits like berries, it is especially important to make use of the egg proteins as a foundation so your fruit doesn’t penetrate the crust and create a wet mess.

For creating a shiny crust – If you want your pie to look as presentable as possible, take some of the beaten egg mixture, blend it with water, and brush your top crust with this concoction to create a glossy and attractive finished look.

If you are a novice in the world of pie-making, you may just assume that all pie crusts are general the same. In fact, there are tons of variations. Here are a few of the popular choices for different pie crusts:

One Crust – This style of pie involves a single crust on the bottom of the pie with the edges rolled up but no pie crust on top. You will often find a pumpkin or key lime filling in this style of pie.

Double Crust – Also known as a whole crust pie, this style involves both a bottom and a top layer of dough. The top of the pie will typically have four thin cuts in it so that the steam can escape and the pie can cook properly. A double crust pie is often used for apple fillings.

Crushed Graham Cracker – This type of pie is also a single crust but it is made with a combination of crushed graham cracker cookies and melted butter. A crushed graham cracker pie crust can go well with a cheesecake or chocolate filling.

Lattice Crust - A lattice crust pie is classified as a double crust, but it is a more decorative version of that type, since it involves a series of dough strips woven horizontally and vertically with gaps in between. This type of pie crust is often paired with rhubarb, blackberries, blueberries, and cherries.

At Pink Posy we make delicious handmade pies. Stop by or visit us online to learn more about our seasonal offerings. 

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