What is the best choice of dough for pies with liquid fillings?

For pies with liquid fillings like custards (pumpkin, lemon) or quiches, Mealy Pie Dough (Pâte Brisée) is the best choice because its fat-coated flour resists absorbing liquid, preventing a soggy bottom crust, while a Shortcrust or cookie crust works well for no-bake or chilled fillings. For extra insurance against sogginess in fruit pies, add cake crumbs or use high bottom heat when baking.

Is the best choice of dough for pies with liquid fillings?

Mealy pie dough is best for using for pies that have a liquid or custard filling like pumpkin, or apple pie filling because it won't get soggy. The pieces of fat in the flour are very small, making the fat distribution denser which repels liquids.

What dough is best for pies?

Low-Protein Flour and American Butter Are Key

My old-fashioned flaky pie dough works best with all-purpose flours with a protein content around 10% (brands like Gold Medal, Pillsbury, and Immaculate) and no-frills, American-style butter.

What type of pie dough is appropriate for soft custard type fillings?

I prefer shortcrust or a cookie crust for baked-then-chilled pies like pumpkin or custard. Chilled pies like lemon meringue, key lime, and chocolate silk: Shortcrust pastry and cookie crusts are best.

What is the most appropriate type of pie dough or crust to use for a pumpkin pie?

Pie Crust – Use a homemade pie crust or store-bought—whichever you prefer. If using store-bought, opt for the frozen kind in an aluminum pie pan; it's easier to blind bake and less likely to shrink. Pumpkin – Adds rich flavor and a smooth texture. For the best results, go with Libby's canned pumpkin puree.

Professional Baker Teaches You How To Make PIE DOUGH!

Which type of dough is most often used for pies?

Shortcrust Pastry: Pâte Brisée

“It's your classic pie dough,” says Chef Burgess. Meaning “broken pastry” in French, “it's a three-two-one ratio of flour to butter to water,” she says, “where the butter is cut into the flour in small pieces.” It's the latter that creates the flakiness.

What are common pumpkin pie mistakes?

Common pumpkin pie mistakes include overbaking (causing cracks), using old spices, substituting pumpkin pie filling for plain purée, not blind-baking the crust, using the wrong type of milk, and slicing the pie too soon before it sets, leading to a soggy or runny texture. Avoiding these pitfalls results in a flaky crust and a perfectly set, creamy filling.
 

How do you make liquid pie dough?

Simply mix 125ml vegetable/olive oil, 125ml milk, 1 cup of flour, 1 egg plus salt if you prefer, together. The mixture should be runny. Pour over the pie filling and bake for 15-20 minutes or until brown at 180'C/350'F.

What are the three types of dough used for pies?

Brisée, Sucrée, & Sablée: The 3 Types of Pastry Dough You Need to Know. There are three types of pastry dough in a classically trained chef's arsenal that should be known by heart. To the uninformed observer, these doughs may seem quite similar, even interchangeable.

What is the best pastry for pies?

Shortcrust in particular works best for a pie which has a pastry top and bottom, as it can stand up to the wet filling being placed on top. Puff pastry is slightly more complicated - the aim of the game is lamination, or layers! The end result is a delicious flaky pastry with a fantastic buttery taste.

Is gold medal or King Arthur flour better?

Neither King Arthur nor Gold Medal flour is universally "better"; the best choice depends on your recipe, with King Arthur generally preferred for chewier breads due to its higher protein (more gluten), while Gold Medal excels in softer cakes/pastries because its lower protein yields a more tender crumb, though some bakers find Gold Medal works great for bread too, and it's often cheaper, notes Simply Recipes and Quora users. King Arthur offers consistency and is unbleached, while Gold Medal makes both bleached and unbleached, notes King Arthur Baking Company and Facebook users.
 

What are common pie dough mistakes?

Common Pie Dough Mistakes (and How to Avoid Them)

• UNEVEN, ASYMMETRICAL PIE "ROUND" CAUSE: Poor rolling technique, or dough too cold to roll. SOLUTION: ...
• TORN DOUGH. CAUSE: Manhandling en route. SOLUTION: ...
• SHRUNKEN BAKED SHELL. CAUSE: Stretched or insufficiently chilled dough. SOLUTION:

What flour do professional bakers use?

Professional bakers use specific flours for different tasks, but King Arthur Flour is a highly favored, consistent brand for all-purpose, bread, and cake needs, prized for its reliable protein content, while other top choices include high-quality all-purpose, bread flour, and specialized flours like French T45 for pastries, focusing on protein levels for desired texture (stronger for chewy bread, weaker for tender cakes).
 

What dough do you use for pies?

On paper, classic pie dough is a mind-bogglingly simple recipe. Combine flour with a bit of salt and sugar, cut in some butter, lard, and/or shortening, then add just enough cold water to get it to come together into a disk. Roll it out and bake. That's it.

What do you call a pie with no base?

A pie without a bottom crust is called a deep- dish pie, or a pot pie if it has a savory filling. 11 mos. 3.

What is Dolly Parton's favorite pie?

Serve slices with a "Dolly-up" of whipped cream. There's nobody better at throwing an old-fashioned country Christmas than Dolly Parton. And her Christmases always include a walnut pie. Dolly loves to share memories of celebrating the season with her eleven brothers and sisters at their home in Locust Ridge, Tennessee.

What is the difference between New York style and Neapolitan dough?

Unlike the poofy, leopard-spotted edge of a Neapolitan, a New York pie has a crust that's only slightly raised. It should show some spotting, but in general, will be more of an even golden brown than a Neapolitan.

Is butter or crisco better for pie crust?

Crisco (shortening) makes for a flakier, more tender, and easier-to-work-with pie crust with excellent shape, while butter provides superior, rich flavor and a lighter, crisp texture but can be trickier to handle. For the best of both worlds, many bakers use a combination of both fats to get flakiness, flavor, and ease of rolling, often with a half-and-half mix.
 

What is the secret to a perfect pie crust?

For a perfect pie crust, keep ingredients ice-cold, don't overwork the dough to prevent toughness, add liquid sparingly until just combined, and always chill the dough and the lined pie plate before baking to ensure flakiness and prevent shrinkage. Rolling from the center out and frequent rotation prevents stretching, while resting the dough allows gluten to relax, making it easier to handle and less likely to shrink.
 

What apples are best for apple pie?

For the best apple pie, use a mix of firm, tart apples like Granny Smith, Honeycrisp, Braeburn, Pink Lady, or Jonagold, combined with sweeter, softer ones like Golden Delicious, to achieve a balance of flavor and texture that holds up well during baking. Avoid overly soft apples like Red Delicious or Gala, which become mushy.
 

Is Libby's 100% pure pumpkin actually pumpkin?

Yes, Libby's 100% Pure Pumpkin is indeed pure pumpkin, but it's a specific type called the Dickinson pumpkin (or Dickinson squash) – a tan, smooth-skinned variety from the gourd family, not the orange carving pumpkin, that's bred for its flavor and texture, making it perfect for baking. The label confirms it's 100% pumpkin, with no fillers or added sugars, ensuring it's just pure, cooked, and pureed squash/pumpkin. 

Do I poke holes in pumpkin pie crust before baking?

If you'd rather have flaky layers, par-bake the crust and let it cool before adding the filling. But don't dock it (docking is aerating the crust before baking by poking it with the tines of a fork). This will cause the custard to seep out into the bottom crust, defeating that whole "flaky" thing you were going for.

What is the healthiest pie you can eat?

The healthiest pie is generally pumpkin pie, thanks to its lower calories, fat, and sugar compared to apple or pecan, plus nutrients like Vitamin A; however, sweet potato pie is a close contender, and any pie becomes healthier with smart swaps like whole wheat crusts, less sugar, and natural sweeteners, emphasizing portion control and real fruit fillings for options like apple or berry. 

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