There is no other sweet dish that is easier to put together than a pie. When the pie dough has been prepared, the fruit should be sliced before it is baked. The filling for a sweet pie can be made from almost any fruit or fruit combination imaginable. The list of possible fillings for pies is quite extensive, but some of the most common ones are apple, cherry, strawberry, peach, and apricot.
The crust is where all the flavor is at in a good pie. It is okay to use a pre-made crust in place of making one from scratch if you do not have the time or energy to prepare one from scratch. Nevertheless, if you take the time to produce flaky crusts by hand, you will find that the entire family will appreciate the results.
Pates, also known as pie crusts, come in a wide range of forms in French cuisine, and each pate has a specific function. The three major pie crusts (savory or sweet) are pate sablée, pate brisée and pate feuilletée. Their French names eloquently convey the unique qualities of their textures.
The sablée is most commonly employed in the preparation of pastries, sweet pies, and custards. The sablée consistency can be accomplished with a minimum of effort and just a sprinkle of sugar. In the context of pies, the term “sablée” refers to a sandy or crumbly texture.
The only difference between the sablée crust and the brisée crust is that the brisée crust has additional butter and sugar. It is the French crust that is used for both quiches and desserts since it is the most versatile of the French crusts.
The feuilletée pie crust comes in third place among the three sister pie crusts. The French word feuille, from which the English term feuillete is derived, means “sheet” or “leaf,” and the resulting puff pastry is known as feuilleté. Producing this crust presents a number of interesting challenges. In the event that its particular instructions are not adhered to in the letter, the result will be deplorable (I speak for experience here). To achieve that famously smooth texture, a substantial amount of butter is necessary.
When it comes to making a wonderful pie crust, there are a few tricks up one’s sleeve. Although I do not hold a professional certification in pastry cooking, I have gained some knowledge via practice and experience in the field.
Use butter or margarine that has been chilled. The flaky crust is achieved by using butter that has been melted. Chilling the dough first makes it much easier to roll out than if it had been at room temperature. Take cautious not to work the dough for an extended period of time. When you put sugar in the bottom of the pie pan, it will cause the sugar to caramelize, which will make the crust more flavorful and slightly crisp. The apple crumble pie benefits tremendously from this feature.
When you use a food processor, preventing yourself from overworking the dough is a breeze. Just give the dough a few pulses in the food processor until it begins to form large curds or balls. Then you must stop. Put the dough in the refrigerator for 30 minutes, then roll it out to make a perfect pie crust. Put your preferred flavor of ice cream on top of it to honor a time-honored custom in the United States.
