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Erin Jeanne McDowell, baking expert and Food52 Resident, is no stranger to making pies. She’s written a whole book on the subject and troubleshoots common issues that occur with each one. That way, you can still reach for your tried-and-true family recipe—but maybe this year, you’ll be sure to avoid a soggy bottomed pie crust or a cracked surface on your custard filling. Here are five of our favorite takeaways from Erin’s video.
It’s common knowledge that, when par-baking a pie crust, it’s important to weigh it down with dry beans, pie weights, or another heavy, heat-proof material. What Iknow is that those weights should not just cover the bottom of the crust—they should also go all the way up the sides, filling the pie dish completely. “We’re not only trying to weigh down the base of the crust so that it doesn’t puff up, we’re also trying to weigh down and support the sides of the crust,” Erin says.
I'm often found that writers are amazingly casual about the temperature of custard fillings when the pie is placed in the oven- it makes a huge difference in how the pie cooks. I usually heat mine to around 120 in a double boiler before placing it in a parbaked crust. I've taken to making a lot of apple turnovers, which are even more subject to sog than pies. I've found it best to shred the apples before macerating, then cook down the resulting liquid and thickening it before mixing back in with the apples. I also like Maida Heatters"Mom's Apple Pie", which poaches the apples in orange juice and then thickens the liquid, a very concentrated flavor.
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