Baking & Desserts
How to bake a pie
Raspberry Nectarine Pie
Photography by Edward Pond
Image by: Raspberry Nectarine Pie<br />Photography by Edward Pond
Baking & Desserts
How to bake a pie
How to bake a pie
From the August 2011 issue of Canadian Living
• When rolling out dough, check for sticking by sliding your hand under dough and sprinkling with more flour if needed.
• If dough becomes too soft when rolling, slide onto paper-lined baking sheet and refrigerate until firm.
• Rolled-out dough should be 12 inches (30 cm) wide.
• Cover edge of crust with foil during cooking if browning too quickly.
• Look for fruit juices to bubble up through pastry vents. It's a telltale sign that the thickening agent has been activated.
• A glass pie plate lets you check if the pastry is golden on the bottom when baking.
• Let pies cool completely before cutting to allow the fruit filling to set.
• Fruit pies can stand at room temperature for up to 24 hours.
Classic Pie Dough
Hands-on time: 10 minutes
Total time: 40 minutes
Makes: enough for 1 double-crust 9-inch (23 cm) pie
Ingredients
2-1/2 cups all-purpose flour
3/4 tsp salt
2/3 cup cold unsalted butter, cubed
1/3 cup cold lard, cubed
1/2 cup cold water (approx)
Preparation
In bowl, whisk flour with salt. Using pastry blender or 2 knives, cut in butter and lard until in coarse crumbs with a few larger pieces.
Drizzle with water, tossing with fork until ragged dough forms and adding up to 1 tsp more water if necessary.
Divide in half; shape into discs. Wrap each and refrigerate until chilled, about 30 minutes. (Make-ahead: Refrigerate for up to 3 days or freeze for up to 1 month.)
Variation:
Food Processor Classic Pie Dough
In food processor, process flour with salt. Pulse in butter and lard until in coarse crumbs with a few larger pieces. Continuing to pulse, drizzle in water until ragged dough forms, adding up to 1 tsp more water if necessary. Continue with recipe.
Watch: How to make a lattice-top pie
Click anywhere below to play our instructional video:
Raspberry Nectarine Pie
Hands-on time: 20 minutes
Total time: 2-1/4 hours
Makes: 8 servings
(Originally published in the August 2011 issue of Canadian Living magazine.)
Pairing fruits is a great way to show off different flavours. For longevity, don't wash raspberries until you use them; just sort them and refrigerate as soon as possible.
Ingredients
Classic Pie Dough (recipe on page 1)
1 egg yolk
2 tsp coarse sugar
5 cups sliced pitted ripe firm nectarines
1-1/2 cups raspberries
2/3 cup granulated sugar
1/4 cup all-purpose flour
1 tbsp lemon juice
Filling: In large bowl, combine nectarines, raspberries, sugar, flour and lemon juice; set aside.
On lightly floured surface, roll out half of the pastry to generous 1/8-inch (3 mm) thickness; fit into 9-inch (23 cm) pie plate. Trim to leave 3/4-inch (2 cm) overhang. Scrape in filling.
Roll out remaining pastry. Whisk egg yolk with 2 tsp water; brush some over pastry rim. Fit pastry over filling; trim to leave 3/4-inch (2 cm) overhang. Fold overhang under bottom pastry rim; seal and flute edge. Brush top with remaining egg wash; sprinkle with sugar. Cut steam vents in top.
Bake on baking sheet in bottom third of 425°F (220°C) oven for 20 minutes. Reduce heat to 350°F (180°C); bake until bottom is golden and filling is bubbly, 50 to 60 minutes. Let cool on rack.
Nutritional information: Per each of 8 servings: about 492 cal, 6 g pro, 25 g total fat (13 g sat. fat), 62 g carb, 4 g fibre, 74 mg chol, 216 mg sodium, 269 mg potassium. % RDI 2% calcium, 18% iron, 16% vit A, 13% vit C, 43% folate.
From the August 2011 issue of Canadian Living
• When rolling out dough, check for sticking by sliding your hand under dough and sprinkling with more flour if needed.
• If dough becomes too soft when rolling, slide onto paper-lined baking sheet and refrigerate until firm.
• Rolled-out dough should be 12 inches (30 cm) wide.
• Cover edge of crust with foil during cooking if browning too quickly.
• Look for fruit juices to bubble up through pastry vents. It's a telltale sign that the thickening agent has been activated.
• A glass pie plate lets you check if the pastry is golden on the bottom when baking.
• Let pies cool completely before cutting to allow the fruit filling to set.
• Fruit pies can stand at room temperature for up to 24 hours.
Classic Pie Dough
Hands-on time: 10 minutes
Total time: 40 minutes
Makes: enough for 1 double-crust 9-inch (23 cm) pie
Ingredients
2-1/2 cups all-purpose flour
3/4 tsp salt
2/3 cup cold unsalted butter, cubed
1/3 cup cold lard, cubed
1/2 cup cold water (approx)
Preparation
In bowl, whisk flour with salt. Using pastry blender or 2 knives, cut in butter and lard until in coarse crumbs with a few larger pieces.
Drizzle with water, tossing with fork until ragged dough forms and adding up to 1 tsp more water if necessary.
Divide in half; shape into discs. Wrap each and refrigerate until chilled, about 30 minutes. (Make-ahead: Refrigerate for up to 3 days or freeze for up to 1 month.)
Variation:
Food Processor Classic Pie Dough
In food processor, process flour with salt. Pulse in butter and lard until in coarse crumbs with a few larger pieces. Continuing to pulse, drizzle in water until ragged dough forms, adding up to 1 tsp more water if necessary. Continue with recipe.
Watch: How to make a lattice-top pie
Click anywhere below to play our instructional video:
Raspberry Nectarine Pie
Hands-on time: 20 minutes
Total time: 2-1/4 hours
Makes: 8 servings
(Originally published in the August 2011 issue of Canadian Living magazine.)
Pairing fruits is a great way to show off different flavours. For longevity, don't wash raspberries until you use them; just sort them and refrigerate as soon as possible.
Ingredients
Classic Pie Dough (recipe on page 1)
1 egg yolk
2 tsp coarse sugar
5 cups sliced pitted ripe firm nectarines
1-1/2 cups raspberries
2/3 cup granulated sugar
1/4 cup all-purpose flour
1 tbsp lemon juice
Filling: In large bowl, combine nectarines, raspberries, sugar, flour and lemon juice; set aside.
On lightly floured surface, roll out half of the pastry to generous 1/8-inch (3 mm) thickness; fit into 9-inch (23 cm) pie plate. Trim to leave 3/4-inch (2 cm) overhang. Scrape in filling.
Roll out remaining pastry. Whisk egg yolk with 2 tsp water; brush some over pastry rim. Fit pastry over filling; trim to leave 3/4-inch (2 cm) overhang. Fold overhang under bottom pastry rim; seal and flute edge. Brush top with remaining egg wash; sprinkle with sugar. Cut steam vents in top.
Bake on baking sheet in bottom third of 425°F (220°C) oven for 20 minutes. Reduce heat to 350°F (180°C); bake until bottom is golden and filling is bubbly, 50 to 60 minutes. Let cool on rack.
Nutritional information: Per each of 8 servings: about 492 cal, 6 g pro, 25 g total fat (13 g sat. fat), 62 g carb, 4 g fibre, 74 mg chol, 216 mg sodium, 269 mg potassium. % RDI 2% calcium, 18% iron, 16% vit A, 13% vit C, 43% folate.
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