{"id":1322,"date":"2011-12-31T21:55:01","date_gmt":"2011-12-31T21:55:01","guid":{"rendered":"http:\/\/mrsbutterfingers.com\/wp\/?p=1322"},"modified":"2011-12-31T21:55:01","modified_gmt":"2011-12-31T21:55:01","slug":"no-more-soggy-pie-crust","status":"publish","type":"post","link":"http:\/\/mrsbutterfingers.com\/?p=1322","title":{"rendered":"NO MORE SOGGY PIE CRUST"},"content":{"rendered":"

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When my father retired from a lifetime of cooking\u00a0 he returned to his first love – pastry.\u00a0 He was a\u00a0 patisserie extraordinary.\u00a0\u00a0\u00a0 He started me pastry making at a very early age.\u00a0 One might say I learned baking at my Father’s knee.<\/p>\n

Later when I had my own home my parents would visit for a couple of weeks several times a year.\u00a0 They lived\u00a0 a five hour drive away.\u00a0\u00a0 When they left my deep freeze would be filled with dozens of\u00a0 fruit pies.\u00a0 He always used lard and his pastry was so flaky it would practically drift off the plate and into your mouth.\u00a0 My Father could make a dozen pies in the time I took to make one.<\/p>\n

My Father’s secret to a solid, intact bottom crust was pretty simple.\u00a0 He would place a baking sheet in a preheated oven for 15 minutes at 400\u00b0F.\u00a0 The pie plate was placed directly onto the preheat sheet.\u00a0 The secret is to liquefy the solid fat as quickly as possible so it can create a watertight barrier preventing\u00a0 juices from soaking the bottom crust.\u00a0 By placing the pie plate on a preheated baking sheet you jump-start this process.<\/p>\n

Now with this little trade secret you can bake really juicy pies, such as cherry, without fear.<\/p>\n

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