Many believe that making pie requires special culinary skills. But the truth is that this dessert can be made with both fresh and canned fruits, or even with chocolate or other cream by choice, as long as you strictly follow certain rules. Here's why we're going to introduce you to the 10 golden rules for making pie:
2. When making sweet pies, it's recommended to use butter and not margarine; use lard for savory pies.
3. Before adding the water to the pie you intend to make, you need to stir the flour and butter/lard well. This way you're going to get an amazing and soft dough, which will prevent the pie from hardening and sticking.
4. To make the dough for the pie softer, you need to sift the necessary amount of flour. If there's other dry ingredients included in the recipe, it's best to add them to the flour and sift them together.
5. If preparing a butter pie crust, don't forget that you need to place the crust in an oven preheated to the necessary degrees.
6. Knead the dough with the tips of your fingers, not with your entire palms. It's very important to knead it only as much as you need to and not overdo it. If you over knead a dough, the pie will turn out tough and hard.
7. Always make the dough by hand, never with a mixer. This will make it easier for you to avoid over kneading it.
8. If you're in a hurry and can't get to work on the pie right away, leave the prepared dough in the fridge and take it out only when you're ready to resume.
9. Always roll out the dough in only one direction, to avoid stretching it out too much.
10. Never bake a butter pie crust at low temperature, so that the pie turns out truly delicious and with a crunchy crust.See more