10 proven tricks for preparing incredibly delicious pies
Once and for all forget about the unbaked and dry pies that you might have prepared so far. With our little cooking tricks, you will not need to think whether the next pie will be as juicy and soft as you wanted.
With our 10 proven tricks for preparing incredibly delicious pies you will become a pie-cooking master and you will be able to fix all the failed recipes for both sweet and savory pies as well. This is especially related to filo pastry sheets (thin finished crusts), but you can apply these instructions to any other type of pie and crusts.
1. Medium temperature, with high temperature in the end.
Never bake a pie at the highest temperatures, because the middle part will probably remain unbaked. The thicker it is, the longer it takes to bake. Start with a moderate temperature and just before the end increase the temperature if the crust has not turned golden brown.
2. Cut into pieces.
If you use a deeper pan for the thicker pies, it would be desirable to cut it into pieces before baking so that it bakes faster and better. Although the top crust is nicely baked, it is very important to follow this step so that the central part does not remain unbaked. If this already has happened to you (don’t throw away the pie!) – just cut it into pieces, put the aluminum foil over the pan, reduce the temperature to medium and return it back to baking.
3. Don't skimp on the filling.
You will never go wrong if you put a little more fill than necessary. The taste will be more flavorful and the pie juicier.
4. Soak the ends with toppings or filling.
It is important that all layers are soaked with appropriate topping according to the recipe so they do not stay dry after baking. By simply topping every filo pastry layer with a mixture of water, salt and oil, you will avoid the dryness. Be sure that you fill the ends proper so they don’t remain empty – majority of people do not prefer dry ends!
5. Fork.
Be sure to prick all the layers with a fork before baking (as much as better) so that the filling is evenly distributed everywhere. If you forget this, you will probably see that the middle part is inflated, and that happened because you did not allow air to circulate through the layers. Furthermore, if you didn’t follow the number one trick, then your interior probably remained uncooked – a total disaster 🙂 But even then, do not throw away the pie! Just follow our advice – point two.
6. Toothpick.
In order to check whether the pie is well baked, during the baking stick a toothpick into a pie and pull it out. If it is dry that is a good sign – it is well baked! If there is a filling left on it, then return it to the oven to bake a little more.
7. How to fix the dry ends and dry parts of the layers after baking?
If the ends are still dry after baking or even worse – there are several parts of the layers that remained dry – worry not, you can fix that with special watery mixture. For salty pies – prepare the lukewarm water with a little salt, oppositely for the sweet pies the lukewarm water with a little sugar and pour the critical parts with a spoon. Return to the oven to bake a little more.
8. How to achieve a crispy and how soft crust?
In order to achieve the crispy crust, you need to sprinkle a little sugar (or vanilla sugar) over the sweet pies before baking, while you sprinkle corn flour grains (polenta grains) over the salty pies and put them for baking. Soft crusts are most easily obtained using steam so it is necessary to cover the pie with a lid or cloth as soon as it is warm. If the pie has already cooled down and the crust is no longer soft, wet a clean kitchen towel with a warm water, cover the baking tray and leave it aside for half an hour.
9. How to fix kneading?
If your pies were gooey (and you don’t prefer it) – based on the recipe you followed, but you simply don’t want to change that recipe because you like the taste, then just try adding one egg to the filling and a little baking powder next time you prepare it.
10. Final touch.
Pies are practically always tastier when you spread a topping of scrambled egg over the top and sprinkle over some sunflower, poppy, flax, pumpkin, sesame, cumin or chia seeds. To achieve an irresistible taste for sweet pies, after baking you can pour them with special syrup that is made of water, a couple of spoons of sugar and slices of lemon (the size of the ingredients according to taste).
After reading the text you are probably getting a little hungry.
Are you ready for your next pie? 🙂 🙂 🙂
To read “Practical „Low frost” and “No frost“ refrigerator cleaning method in 15 minutes (without chemicals)” just click here.
For more “easy daily” food tricks click here.
Incredibly delicious spinach pie in 10 steps, for the recipe click here.