Pie and Pastry Bible (24 page)

The fillings for Blackberry Pie, Concord Grape Pie, and Peach Pie are enough to make 4 pielets. The filling for the Cherry Pie is enough to make 5 pielets. The filling for the Best All-American Apple Pie is enough to makes 6 pielets.

PIE CRUST AMOUNTS FOR STANDARD
4¼-
INCH PIELETS
The dough for the bottom crust should be rolled about 1/16 inch thick to ensure that it will bake in the shorter time required to bake the smaller amount of filling. The upper crust can be rolled slightly thicker.

For a single-crust open-faced pielet,
you will need about 2 ounces/58 grams of dough. Roll it large enough to cut a 7½-inch circle. Transfer it to the pan and turn under the edge. If desired, crimp the edge (see page 13).

For a single-crust pielet baked in a 4
-inch Emile Henry ceramic pan,
you will need about 3 ounces/85 grams of dough. Roll it large enough to cut an 8½-inch circle. Turn the border under and press firmly to conform to the scalloped edges.

For a two-crust pielet,
you will need about 4.5 ounces/127 grams of dough. Roll the bottom crust large enough cut a 6½-inch circle. It will extend about ¼ inch past the edge of the pan. Roll the top crust large enough to cut a 6-inch circle, or a little larger if the fruit is mounded.

For a two-crust pielet baked in a 4
-inch Emile Henry ceramic pan,
you will need about 5.5 ounces/156 grams of dough. Roll the bottom crust large enough to cut a 7½-inch circle and the top crust to 6½ inches in diameter, or a little larger if the fruit is mounded. After filling, brush the edges of the bottom crust with lightly beaten egg white or water and apply the top crust. It will extend a little past the bottom crust. Press down firmly on it. Then fold under the edge and crimp the border (see page 13). Cut one or more steam vents into the dough.

A fluted tart pan also provides a charming container for a double-crust pielet.

For a 4- by 1-inch tart pan with a removable bottom,
you will need about 4 ounces/113 grams of dough. Roll the bottom crust large enough to cut a 5½-inch circle. When lining the pan, allow the dough to extend past the edge—do not turn it down. Brush the edges with lightly beaten egg white or water. Roll the top crust large enough to cut a 4¾-inch circle (5 inches if the filling is mounded). Set it on top and press it together with the bottom crust. Form a scalloped border by pressing against the dough, from the inside, with your left index finger and pressing the dough around this finger using the thumb and index finger of your right hand.

BAKING THE PIELETS
Small pies really benefit from being baked frozen, as otherwise they bake only for between 30 and 40 minutes, which does not give the
crust as much time to get as crisp as I like. If you are not freezing the pielet first, black or ceramic mini pie pans set directly on the oven floor for 30 minutes or on the lowest rack in the oven on a preheated baking stone or baking sheet are the best options. If you are freezing the pies before baking, they will take about an hour to bake (10 minutes at 425°F. and 50 minutes at 400°F.) and it is best to set them on a preheated baking stone or baking sheet on the bottom rack.

For all pielets, make a foil ring (see page 19) to protect the edges of the crust from overbrowning after 15 minutes of baking.

COOLING THE PIELETS
A pielet with ¾ cup of filling takes about 45 minutes to cool. One with more than 1 cup of filling takes about 1½ hours. Once lukewarm or room temperature, it can be unmolded by tilting the pan and sliding it out. If it sticks, slip a small metal spatula between the crust and pan to dislodge any congealed juices that may be keeping it in place.

HALF PIES

A half-size 7-inch pie is a very appealing size and serves four perfectly. Antique pie plates are often 7 inches, as are some small skillets. A 7¾- by 1-inch tart pan with a removable bottom also works well. A half-size pie requires a half- to three-quarters recipe of filling and a half-recipe of dough (about 6.5 ounces/184 grams) for an open-faced pie. Roll it large enough to cut an 11-inch circle.

A two-crust half pie requires 11 ounces/312 grams of dough (6 ounces/170 grams for the bottom and 5 ounces/ 142 grams for the top). Roll the bottom crust to 10 inches in diameter and the top dough to 8½ inches in diameter, or 9 inches if the filling is mounded. After filling the pie, brush the edges of the bottom crust with water and apply the top crust. It will extend a little past the bottom crust. Press down firmly on it. Then fold under the edge and crimp the border. Cut one or more steam vents into the dough.

Half-size pies take about the same amount of time to bake as full-size pies.

THE BEST ALL-AMERICAN APPLE PIE

P
ie does not get better than this. Reducing and concentrating the juices of the apples make it necessary to use only about half the usual amount of thickener, resulting in a more pure apple flavor, a juicy filling, and a crisp bottom crust. Make apple pie in the fall, at the height of the apple season, or whenever you have the yearning. If ever you want to sell your house, have an apple pie baking in the oven as prospective buyers come to visit. The aroma of apples, butter, and cinnamon emanating from the oven permeates the house like none other and makes anyone feel truly at home.

EQUIPMENT

A 9-inch pie pan

Make the dough (page 30).

Remove the dough for the bottom crust from the refrigerator. If necessary, allow it to sit for about 10 minutes or until it is soft enough to roll.

On a floured pastry cloth or between two sheets of lightly floured plastic wrap, roll the bottom crust
inch thick or less and 12 inches in diameter. Transfer it to the pie pan. Trim the edge almost even with the edge of the pan. Cover it with plastic wrap and refrigerate it for a minimum of 30 minutes and a maximum of 3 hours.