Pecan pie is a favorite, especially for my brother. When I offer to make a dessert for my brother's birthday or a family event he usually requests pecan pie. Pecan pie is fairly easy and quick to prepare, but I have definitely had my share of mishaps. Here are some tips that should make it easier, for both of us. Even if it doesn't turn out picture perfect, you will find yourself never wanting to eat a boxed pecan pie again.
Picture-Perfect Pie
To prevent the filling from seeping under the crust, try using two crusts and stacking them.
Here's how:
- Unfold one piecrust and press out fold lines.
- Unfold second crust and stack on top, turning so that fold lines do not match. Press edges to seal.
- Roll crust out to an approximate 12-inch circle. Fit into a 9-inch pieplate. Trim dough to about ½ inch from edge of pieplate, fold under, and flute or crimp as desired.
More Tips and Tricks:
- When the recipe calls for butter, use real stick butter not margarine. Trust me.
- Prepare the crust first, and then the filling. The longer the filling stands, the more "separated" the filling may appear after baked.
- Substitute chopped pecans for whole if desired. It's an equal substitution--1 cup whole pecans equals 1 cup chopped.
- Shield edges of pie with foil to prevent over-browning. Fold a 12-inch square of foil into quarters to cut a 7-inch circle from center; discard the center portion. Unfold the square and place over the top of pie.
- Preheat baking sheet, on lowest rack, in oven as it preheats. Bake pie on the preheated baking sheet on the lowest oven rack to crisp the bottom crust.
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