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Ingredients: A little squirt of lemon juice adds flavor to rhubarb, peach and fruit pies.
Always wet the top pie crust with cold water to make second crust seal before crimping the edges together. I like to crimp with a floured fork or thumb pinches. Thumb and next finger pinched together.
A lattice crust looks fancy - cut and weave strips of pie crust over and under.
Cut vents in the top crust to allow the steam to escape not on lattice crusts.
I always sprinkle a little sugar on the top of a pie crust to make it sparkle. You can brush the top crust with a little milk and sugar too. .
It is always wise to start pies at 400 for 10 minutes and then turn to 350.
Tapioca is the best way to thicken pies, better than flour.
Butter dots is used in fruit pies such as apple, rhubarb, cherry, blueberry, peach, and etc.
Place pies on a pie sheet to catch the drips.
Refrigerate your crust in wax paper for at least 30 minutes before rolling. Remove and let stand a few minutes at room temperature.
Roll out dough between sheets of lightly floured waxed paper. Trim dough to about a 12 inch circle.Trim overhang to ½ inch.
You may need to cover the edges of the crust with foil paper part way through, if crust is getting too brown.
Filling should look bubbly.
Try adding a tsp. of orange zest to a rhubarb filling.
Pies are delicious served with ice cream.
Pie making is very rewarding!
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