Betty Crocker - Betty Crockers The Big Book of Pies and Tarts

Dear Friends,

What could be more loved than a luscious freshly made pie? Folks immediately can tell when a pie is homemade just from the tender, flaky crustso its definitely a worthy endeavor. But dont let making a pie intimidate youwith all of our easy methods gathered here, you can make beautiful, delicious pies that will knock the socks off of anything that comes premade from a bakery or grocery store!

In this lovely Big Book of Pies and Tarts cookbook, we are sharing all of our best recipes and tips so you can make pie crust that will bring rave reviews any time you make a pie. But if you prefer just a bit of convenience, start with refrigerated pie crust and fill with any of our delicious fillingsno one will know the difference except you!

Just how many types of pie will you find here? Youll be delighted with oodles of fruit pies, an assortment of creamy and chilled pies plus many tarts and mini pies. But thats not alllook for fabulous treats for the holidaysand when you want a hearty main dish, check out the savory selection of dinner pies included.

Let some new flavor combinations excite your taste buds too, like .

Our savory dinner pies will surprise and delight all diners! Look for options that include . There are so many choices; you could have pie nearly every day of the year. Okay, that might be a tad excessive, but were so excited to bring you this dazzling book of pies that you might just start dreaming about them... we do!

Sincerely,

Baking your favorite pie is as easy as 1-2-3 when you know how. And with the selection of tips here, youll soon be making scrumptious pies like a pro! So go ahead and start bakingbut be warnedluscious homemade pies bring oohs and aahs... and also requests for seconds!

Use a heat-resistant glass pie plate or dull aluminum pie pan. Shiny or disposable pie pans reflect heat and prevent crusts from browning. Dark pans absorb heat, causing overbrowning. Nonstick pans can cause an unfilled crust to shrink excessively.

• Use the size pie plate or pan called for in the recipe.
• No need to grease the pie plate or panthe fat content in the pastry makes it unnecessary.

Unbaked and baked pie pastry (without filling) can be frozen for up to 3 months.

• For rounds of pastry dough, wrap tightly in plastic wrap and freeze. Thaw in refrigerator before rolling and filling.
• For unbaked pastry dough in a pie plate or pan, wrap tightly in foil or place in a freezer plastic bag. Theres no need to thaw before baking.
• For baked pastry crust in a pie plate or pan, wrap tightly in foil or place in a freezer plastic bag. Thaw before using.

• Seal pastry so juices cannot escape from edge of pie, and cut slits in top to let steam escape (and to keep pastry from getting soggy).
• Cover edge of crust with pie shield ring or strips of foil to prevent overbrowning.
• Prevent juices that escape from burning on bottom of oven by placing a pan lined with foil or a silicone baking mat on oven rack below pie.
• Bake until crust is golden brown and juice bubbles through slits in top crust.

• Place baked dessert pies and tarts on a cooling rack (to help prevent the bottom crust from getting soggy) for at least 2 hours before cutting.
• Refrigerate cream and custard pies after cooling.
• Cool main-dish pies and quiches for about 10 minutes before serving.

Cut cooled pies and tarts with a sharp, thin-bladed knife. For meringue or ice cream pies, try dipping the knife in warm water before cutting. Use a pie cutter or wedge-shaped spatula to remove individual slices.

Fruit pies and tarts can be stored at room temperature up to 2 days. All pies containing eggs, dairy products or meat (including custard or cream pies, quiches and main-dish pies) must be stored in the refrigerator for no more than 2 days. Be sure to store as directed in the recipe.

making pie pastry

What sets great pies apart from the mediocre? The secret lies in having flaky, tender pie crust as a base for your fabulous filling. Here youll find basic pastry recipes and learn how to make your pastry turn out great, every time.