SHOW Notes:

In this episode, Sheila covers pie baking, with recipes for fruit pies and various topping options. 

To purchase the House of Bread recipe book, please visit https://houseofbread.com/recipe-book/ To take an on line class, please visit https://houseofbread.com/product-category/online-baking-class/ If you’d like more information about the franchise opportunity with House of Bread, please visit www.houseofbreadfranchise.com. For our Utube channel, please go here https://m.youtube.com/channel/UCXH5NgT8vpnAuSuZN5AxEQQ. There is a good video on making a lattice top on www.allrecipe.comunder the blueberry pie recipe. 

Recipe yields four pie shells.

5 cups of all-purpose flour. 

2 Tablespoon of white granulated sugar. 

2 tsp of salt. 

Mix the sugar, salt and flour BEFORE adding in the butter, which just helps you not over mix the dough and disperses the sugar and salt evenly.

2 cups of COLD butter.

Pulse the cold butter into the flour mixture until it resembles coarse peas. 

Once your mixture is crumbly slowly be prepared to add 1 cup of COLD water mix until the dough forms a ball and comes off the sides of the bowl.   It may come into a ball without needing to add the entire amount of water, which is why you want to add slowly. Or you may need to add another Tablespoon or two of water. All environments have different moisture contents and we measure differently. 

Take the dough out of the bowl and divide into four.  Refrigerate the dough discs while you work on the filling.

2 Fruit Pies

Mix together:

1 1/2 c. sugar

1 c. flour

1 tsp. ground cinnamon

1/2 tsp of salt

Mix the above before adding in 8 cups of fruit- blueberries/strawberries/cranberries/apples/rhubarb/peaches/pears, which is 4 cups for each pie.   Place in prepared crust, add 1 Tablespoon of butter for each pie. Either top with another crust, make a lattice top, or add the crumble mixture.

Country Topping for two pies:

2 cup of pastry flour

2 cup of oats

2/3 tsp salt

2 cup of brown sugar

2 tsp  powder

Cut in 2 cups of COLD butter into pea size shape, can also just use a cheese grater. Mix the ingredients until incorporated and add on top.

You want to egg wash the entire pie with just an egg and some water, doesn’t have to be cold water. Lastly, if you do a traditional pie with a full crust on top, you will need some cuts on top in order to release steam. Make your small slits in each quadrant. 

Optional after the egg washing to add a little sugar on top, just sprinkle like snow.

Regardless of what type of pie you are making, it needs to be on a baking sheet because the filling often spills over and it’s just a mess.  Most pies will take 50-65 minutes at 400 degrees, just check it after 45 minutes and add time as needed.  The crust should be golden and the internal temp is 185 degrees.