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Webmaster | 1. July 2007 @ 16:17

The baking of pies is sometimes referred to as one of the most difficult procedures in cooking. Use the tips below to make sure your pie crusts are perfect for that special occasion.


- To make a fancy round rim edge: Trim dough even with rim of pan. Using a small bottle cap, cut small circles of leftover dough. Overlap the circles on moistened rim, pressing down lightly.

- A food processor or blender makes easy work of mixing pie dough, crushing cookies or crackers and grinding nuts.

- To prevent soggy crusts, brush inside of baked pie shell with beaten egg white. Chill for 30 minutes before baking or filling.

- To prevent weepy meringue, be sure sugar is dissolved in the egg whites. Spread meringue over warm filling to touch edges of crust all around. Do not overbake meringue and keep away from drafts when cooling.

- If dough is hard to handle and tough to eat, you may have added too much water. If dough cracks and is dry to eat, you may not have used enough water.

- For a flakier crust, substitute 1 tsp. vinegar for 1 tsp. of the cold water in the recipe.

- When cutting cream pies, dip knife in warm water so the filling will not stick to it.

- If your crust shrinks in the pan, there may have been too much shortening in the pastry or pastry may not have been fitted loosely enough in the pan. You might wish to let pastry relax in pan for 10 minutes before fluting edges to avoid shrinkage.

- Remember to handle dough as little as possible and to work quickly for a flakier crust.

Whether it's a cream filling, fruit, chiffon or ice cream filling, you can match it with one of the crusts below for a delicious pie.

Basic Pie Crust: Sift 1 1/2 cups all-purpose flour and 1/2 tsp. salt together. Cut in 1/2 cup shortening with fork or pastry blender until pieces are the size of small peas. Divide mixture into quarters. Sprinkle each quarter with 1-2 Tbs. water and gently toss with fork; push to side of bowl. Repeat until all four quarters are moistened. Form into a ball. Flatten on lightly floured surface by pressing with edge of hand. Roll from center to edge until 1/8 inch thick.

Coconut Crust: Combine 1 package (7 oz.) shredded coconut and 6 Tbs. melted butter or margarine, mixing well. Press evenly on bottom and sides of buttered 9-inch pie pan. Bake at 300 degrees for 25 to 35 minutes or until golden. Cool before filling.

Meringue Crust: Beat together 2 egg whites and 1/4 tsp. salt until frothy. Add 1/8 tsp. cream of tartar. Beat egg whites until stiff. Gradually add 1 tsp. vanilla extract and 6 Tbs. sugar, beating until stiff peaks form. Line greased and floured 9-inch pan with meringue. Bake at 275 degrees for 45 minutes. Cool before filling.

Whole Wheat-Cheese Crust: Sift together 1/2 cup EACH whole wheat flour and all-purpose flour. Stir in 3 Tbs. grated Cheddar cheese and 1/4 tsp. salt. Cut in 1/3 cup vegetable shortening until it resembles small peas. Sprinkle in 2 to 3 Tbs. cold water., 1 Tbs. at a time, mixing dough with a fork until it holds together. Form into a ball. Roll to fit a 9-inch pie plate. Trim and flute.

About the author:Jude Wright is the webmistress of multiple websites. Visit her popular recipe and cooking site at for cooking information, lessons and yummy recipes.

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Webmaster | 8. February 2007 @ 16:17
Here are few pies recipes for you. Try it and let me know the results. Check this out.

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Webmaster | 2. December 2006 @ 07:07
Thanks to Eloise Marie Valadez, we can have one more food to add on to our breakfast table. Check out this link [url],301lif1.article[/url]
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Webmaster | 10. November 2006 @ 18:17
The pumpkin chiffon mousse makes this tart lighter than traditional pumpkin pie. The pumpkin is combined with gelatin to make the first part of the mousse. Then a Swiss meringue is prepared by combining egg whites and sugar over a double boiler. The egg white mixture is then whipped until a medium-stiff peak is achieved. The meringue is then gently folded into the pumpkin to create a light filling. Click here for more info.,1897,SAST_4946_5127151,00.html Hope that you enjoy the delicious Pumpkin tart!! :p
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Webmaster | 10. October 2006 @ 18:17

Do you ever feel like you know just enough about CHOCOLATE CREAM PIES to be dangerous? Let's see if we can fill in some of the gaps with the latest info from CHOCOLATE CREAM PIES experts.

You may not consider everything you just read to be crucial information about CHOCOLATE CREAM PIES . But don't be surprised if you find yourself recalling and using this very information in the next few days.

CHOCOLATE CREAM PIES Beat to a cream half a cupful of butter and a cupful and a quarter of powdered sugar. Add two well-beaten eggs, two tablespoonfuls of wine, half a cupful of milk, and a cupful and a half of sifted flour, with which has been mixed a teaspoonful and a half of baking powder. Bake this in four well-buttered, deep, tin plates for about fifteen minutes in a moderate oven. Put half a pint of milk in the double-boiler, and on the fire. Beat together the yolks of two eggs, three tablespoonfuls of powdered sugar, and a level tablespoonful of flour. Stir this mixture into the boiling milk, beating well.Add one-sixth of a teaspoonful of salt, and cook for fifteen minutes, stirring often. When cooked, flavor with half a teaspoonful of vanilla extract. Put two of the cakes on two large plates, spread the cream over them, and lay the other two cakes on top. Beat the whites of the two eggs to a stiff froth, and then beat into them one cupful of powdered sugar and one teaspoonful of vanilla. Shave one ounce of Walter Baker & Co.'s Premium No. 1 Chocolate, and put it in a small pan with two tablespoonfuls of sugar and one tablespoonful of boiling water. Stir over a hot fire until smooth and glossy. Now add three tablespoonfuls of cream or milk, and stir into the beaten egg and sugar. Spread on the pies and set away for a few hours.

I hope that reading the above information was both enjoyable and educational for you. Your learning process should be ongoing--the more you understand about any subject, the more you will be able to share with others.

About the author:Sinta and her family loves chocolate. She shares some of the most exciting chocolate recipes with you for free at:

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