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Frugal Pie Tips
Add 1/2 tsp to dry ingredients before adding the water.
Keep the edges of the crust from burning by covering them with
strips of aluminum foil. Or, if your pie is cooked on low heat, you may be
able to cook it in a paper bag.
If you want to make a faster and easier pie crust, make
or buy a graham cracker crust or make a no-roll crust.
adding flour to the crush so it won't stick to the board when rolling out
the dough. That will make the dough tough. If you are having a
problem, roll the dough out between 2 pieces of wax paper.
Use a pastry blender or 2 knives when
preparing the dough. The oil from your hands will toughen the dough.
Always thoroughly prick a pie
crust without filling
with your fork
so that it doesn't shrink.
Be gentle with the four and dough so it
doesn't compact. When rolling the crust, make short, light strokes
from the center outwards.
This isn't health conscious, but if you
want a flakier crust, or to win a ribbon at the county fair, add more
shortening to your recipe.
When you add water to the dough for the
crust, use ice water.
You can make cherry pie look more
appetizing by darkening the cherries with some red food coloring.
Always add the filling for pumpkin pie
to the pie tins after they are placed on the pulled out oven rack.
Otherwise you will not be able to fill them to the brim. (Push the racks
carefully back into the oven after the filling is in the pie tin)
Use a can scrapper to remove all the
ingredients from a canned pie mix. You can also use a spatula, but the
scrappers get all of it.
Avoid messy spills in the oven by using a
tray under your pie tin.
If your filling tastes too sweet, add some
fresh lemon juice.
Keep the whipped cream and ice cream handy.
Some people don't like to eat pie without it.
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