Baking & Desserts

How to bake a pie

How to bake a pie

Raspberry Nectarine Pie
Photography by Edward Pond
Image by: Raspberry Nectarine Pie<br />Photography by Edward Pond Author: Canadian Living

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

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)

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.)

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.

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

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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Baking & Desserts

How to bake a pie