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bakerman
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09-08-2018, 02:11 AM
1

Pies, pies and more pies

I love making pies. They are so wonderfully decadent.

If any one would enjoy discussing pies (and how to make them). please jump in.

Please, no spoil sports. Lets have some fun !

Pies I routinely make

Lemon Meringue

Coconut Cream

Banana Cream

Chocolate Cream

Cherry Pie

Pineapple Pie

Key Lime Pie

Egg Custard Pie

Rhubarb Pie

Pumpkin Custard Pie

Mango Cream tart

Pina Colada Pie

Blackberry Pie

And, of course, Apple Pie

I also have some neat tricks to develop a perfectly flakey crust.

Meat pies are almost unheard of in the U.S., so I don't make those.
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09-08-2018, 03:16 AM
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Re: Pies, pies and more pies

Are there no steak or chicken pies made over there then Bakerman?
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bakerman
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09-08-2018, 03:42 AM
3

Re: Pies, pies and more pies

Originally Posted by Floydy ->
Are there no steak or chicken pies made over there then Bakerman?
There are some people who buy ready made frozen, beef pot pies and chicken pot pies, but few people make them. I don't bother.
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09-08-2018, 07:15 AM
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Re: Pies, pies and more pies

Hi Bakerman
Lemon meringue pie is one of my favourites but I dont make my own which Id love to just need an easy simple recipe ,whats yours ?
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09-08-2018, 07:25 AM
5

Re: Pies, pies and more pies

Oooh yummy - Lemon Meringue, Key lime, cherry and mango would be top of my list, Bakerman, but I normally use shortcrust rather than flaky pastry when making them. Might have to try it.

How do you make your flaky?
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09-08-2018, 07:32 AM
6

Re: Pies, pies and more pies

Meat and potato like they make in Lancashire ?
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09-08-2018, 07:41 AM
7

Re: Pies, pies and more pies

Something lost in the language.

A pie.

A desert.

Are not the same.

https://www.telegraph.co.uk/food-and...eatest-debate/
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09-08-2018, 07:47 AM
8

Re: Pies, pies and more pies

Good old Apple pie made with just a little sugar and served with a dollop of cream or cheese...yummy

I hate what Americans call cream pies, they are too sweet for me.
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09-08-2018, 07:56 AM
9

Re: Pies, pies and more pies

Sorry Bakerman non of those you make appeal except apple, and meat pies are still very popular over here.
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bakerman
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09-08-2018, 08:06 AM
10

Re: Pies, pies and more pies

Recipe for flaky pie crust (makes enough for 2 double crusted pies OR 4 single crust pies)

4 cups flour
1 tsp salt
1 TBLSP of sugar
1 TBLSP of corn starch
----------------------------------------------------------------------1 1/2 cup butter or Crisco shortening
1/2 cup ice cold water.
1 TBLSP of white vinegar
1 whole egg
----------------------------------------------------------------------
Combine all dry ingredients. Chill in fridge
cut in the shortening/butter until it looks like very small pebbles.
------------------------------------------------------------------
mix together the liquids (after cutting in the shortening)
add liquids to the mix
stir just until it holds together.
-------------------------------------------------------------------
cut into 4 equal size pieces, wrap in plastic wrap, and chill in refrigerator a minimum of 1 hour. (or you may freeze it and save for later)
-------------------------------------------------------------------
When ready to bake, lightly dust a countertop with flour.
Place dough on the flour and roll out to desired size. I use a 9inch pie pan (22cm). You may need to lightly dust the dough to keep it from sticking to your rolling pin.
------------------------------------------------------------------
fold in half and half again. Place in your pan.
You make now proceed in one of several ways.
Blind bake the pie crust at 400 F (205 C) for about 17 minutes. OR

Fill the crust with whatever filling you desire, and then bake as normal (in the case of a lemon meringue pie a top is not needed? OR

You may elect to pour in your filling and add a top crust. (as in an apple pie) bake as normal.

There are several keys to success.

Keep the flour/dough cool.
Use ICE COLD WATER
The corn starch and the vinegar help immensely in keeping the crust flaky.
Use ice cold butter/shortening . Even semi-frozen is good.

If baking on a very hot day, keep everything well chilled, including, the bowl and rolling pin.

Special note: if blind baking the crust, you may want to use pie weights or a layer of dried beans to keep the crust from shrinking.

Good luck, enjoy.
 
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