FeaturesAug/Sep 2010 Issue

Easy as Pie

Follow these tips for baking success.

Work the Dough

If your dough is sticky, chill it for 20 minutes. Then roll it out between two pieces of plastic wrap.

Choose the Pan

Use a standard 9½-inch glass or ceramic pie plate for these recipes. This will prevent leaking and other challenges that might come from using a smaller pie pan or a flimsy foil tin.

Prebake the Crust

To prevent sogginess, partially bake the bottom crust of a gluten-free pie before filling it.

Color the Pie Top

Dairy-free, egg-free crusts do not brown during baking. One way to impart a golden hue is to add 1 teaspoon corn syrup to the dough recipe. Then brush the top crust of the uncooked pie with high-protein milk of choice (soy, hemp, almond) and lightly sprinkle with sugar. To deepen the hue, brush the top crust with an apricot glaze (2 tablespoons apricot preserves thinned with one tablespoon water and strained of apricot bits) after removing pie from the oven.

Slice the Top

To vent the steam from bubbling fruit, cut several slits in the top crust before baking the pie.

Catch the Drip

Fruit pies often bubble over the pan during baking. Place foil on the rack below your pie to save a messy clean up.

Store the Flour

Gluten-free flour should always be kept tightly sealed. Uncovered flour may absorb moisture, affecting baking quality.

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