A Brief History of Pie

Humans have long wrapped food in dough before cooking it on hot stones or in boiling
water. The word “pie,” however, first appeared in writing in 1303, around the time that
medieval Europeans used their abundance of firewood, wheat, butter, and lard to
produce pies as we know them today.

These medieval European pies consisted of “coffins” or “coffyns” of dough that served
as baking dishes, since actual pans were rare. Most of these pies were not made of the
delicate, flaky crusts we prefer today, but thick (about two inches), simple crusts that
were discarded by the wealthy and given to the peasantry. Recipes for more delicate pie
crusts started to appear in the sixteenth century. Early pies were often filled with a mix
of sweet and savory ingredients, such as meat, custard, and fruit.

English colonizers brought pies to Northern America, filling them with foods like
pumpkin, sweet potato, pecans, and molasses. Over time, Americans continued to
innovate on classic pies with the invention of refrigerated and frozen pies.

CLASSIFICATION OF PIES:

1. Double Crust Pies

A double Crust is used to make pies having both a bottom and a top Crust. The bottom
Crust is prepared first, rolling out the dough or the prepared sheet of Crust and forming it to the
shape of the pie dish. The fruit or creamy ingredients that will be used as a filling are then placed
over the bottom Crust. The top is prepared by rolling it out or using a prepared Crust and it is
placed over the pie filling. After the Crusts are placed together, the edges of both the top and
bottom are trimmed so they can be sealed evenly together as the edges are crimped tightly. Slits
are then made in the top Crust or holes are punctured in the Crust with a fork to enable the steam
to be released as a pie bakes.
2. Baked Custard Pies
A custard pie is any type of uncooked custard mixture added to an uncooked or partially
cooked crust and baked together. It is distinctly different from a cream pie, which contains cooked
custard poured into a cooled, precooked crust. Some common custard pies include pumpkin pie,
lemon and buttermilk chess pie, and coconut custard.
3. Pre-Baked Shell Type Pies
A Pre-baked shell pie or Baking blind is the process of baking a pie crust or
other pastry without the filling. Blind baking a pie crust is necessary when it will be filled with an
unbaked filling (such as with pudding or cream pies), in which case the crust must be fully baked.
It is also called for if the filling has a shorter bake time than the crust, in which case the crust is
partly baked. Blind baking is also used to keep pie crust from becoming soggy due to a wet filling.

4. Open-face pies

Open-face pies only have a bottom crust and are typically sweet. Open-face pies are known
as tarts in England and France.

5. Lattice pies

Lattice pie crust is weaved pie dough. Strips of dough lay on top of pie filling, layered
over and under one another to create a basket weave appearance. Not only is latticing
a beautiful way to decorate a pie, the holes between the strips allow steam to escape.

6. Deep-dish pies

Deep-dish pies do not have a bottom crust, just a single crust on the top. They’re often
called pot pies when made with savory fillings.

7. No-bake pies

No-bake pies are made with pressed crumb crusts of pulverized graham crackers or
cookies bound together with melted butter. They’re typically filled with refrigerated or frozen
creams and custards.

8. Hand pies

Hand pies are pastry pockets baked on a baking sheet rather than in a pie dish.
 Storing pies

After baking, pie should be left at room temperature as the cooling process normally
takes 2-4 hours. Within 4 hours, the pie should then be placed in the refrigerator. Cover
loosely with plastic wrap until serving. Pie may be refrigerated for 2-3 days.
A good pie storage container will be moisture and airtight, meaning no extra air or
moisture can get into the pie, which could see the crust turning soggy, or the insides drying
out.

The right one will also be fridge, freezer, and microwave safe, allowing you to store
the pie and heat it up in the same container, which saves a lot of hassle and cleaning in
the kitchen.

Keeping Baked Apple Pie

1
Leave baked apple pie at room temperature for up to 2 days. Apple pie and other fruit pies
have enough sugars and acids in them to stay food-safe at room temperature for up to 2
days. Keep the pie in its pie dish and cover it loosely with foil, plastic wrap, or an
overturned bowl on the counter.
• This applies to both whole baked pies and leftover slices of baked pie. Both can be
left covered at room temperature for up to 2 days.
• If your pie recipe contains any dairy or eggs, then refrigerate the pie immediately
after it cools.

2
Store apple pie in the refrigerator for up to 4 days total. Baked apple pie will stay good in
the fridge for up to 4 days, or for 2 days at room temperature followed by 2 more days in
the fridge. Cover the pie loosely with plastic wrap or foil and put it in the fridge, or set it
in the fridge and put an upside-down bowl over it.

• You can leave the pie in its dish, regardless of whether it is sliced or whole. If you
want, you can individually wrap leftover slices of pie to keep them in the fridge.
 • There isn’t a noticeable difference in the taste of pie stored in the refrigerator
compared to pie stored at room temperature.
3
Freeze baked apple pie for up to 4 months. Wrap the pie tightly with plastic wrap or
aluminum foil, or stick it in a sealable freezer bag. Put it in the freezer and use it within 3-
4 months for the best taste

• You can let the pie sit at room temperature for up to 2 days, and in the fridge for up
to 4 days, before you freeze it.
Make sure to wrap the pie well enough, or seal it fully in a freezer bag, so that it doesn’t
get freezer burn

4
Defrost frozen, baked apple pie in the fridge overnight before reheating it. Take the pie out
of the freezer the day before you want to use it and put it in the fridge. Preheat your oven
to 375 °F (191 °C) once the pie is defrosted and bake it for 10-15 minutes to re-crisp the
crust and heat it up.

• Leave the pie in a metal or ceramic pie dish that can go in the oven after you defrost
it.
• Fruit, pumpkin, pecan, custard and chiffon pies can be safely stored in the
refrigerator for 3-4 days, according to the chart and FDA guidelines. But many
pies ― especially fruit ― are best eaten within just a couple of days. “Apple, to me,
after two days it's just not going to taste good,” Wilk said.

All pies should be refrigerated if not eaten within 24 hours of purchase. Wrap in plastic
before refrigeration to maintain freshness. Bring to room temperature before serving, and
if desired, reheat as directed below. FREEZING: Tightly wrap pie in plastic wrap or seal it in
an airtight freezer bag.
Pie Expiration Date

Fridge Freezer

Past
Past Date
Date
Fruit Pie 2-3 Days 6-8 Months
Pie with fresh fruit 1-2 Days --
Cream Pie 2-3 Days 6 Months
Custard Pie 2-3 Days --
Pumpkin Pie 2-4 Days 6-8 Months
Quiche 2-4 Days 6-8 Months
Pot Pie 2-4 Days 6-8 Months
6-8
Pie Crust Mix --
Weeks
4-6
Refrigerator Pie Crust 6-8 Months
Weeks
Frozen Puff Pastry 1-2 Days 8-10 Months
1-2
Baked Puff Pastry 6-8 Months
Weeks
Pie Crust types:

There are basically two types of pie crust and the combination of the two, mealy and flaky.

Mealy crust
If the butter or shortening is more thoroughly worked into the dough until the mixture resembles coarse meal.
The results will be what is referred to as mealy dough. Mealy dough has a finer more tender texture than a flaky
pie crust. Mealy doughs are well-suited for all types of pies and tarts. But mostly for pies that require a fully
baked pie shell or need refrigeration before being served. These crusts served well for custard pies and
decorative tops such as lattice.

Characteristics of Standard Mealy Pie Crusts:

Rough, blistered surface with no
large air bubbles
Golden brown edges
Center of bottom and top crusts are
Appearance
light in color
Not shrunken
Attractively shaped edges
Uniform thickness

Texture
Crisp and not flaky

Cuts easily with a fork but holds

Tenderness shape when lifted; not so tender
that it falls apart
Pleasing, well blended
Flavor Free of unpleasant or distracting
flavors
 Flaky Crust
Flaky pie crust is best for pies, tarts and other pastries where pie fillings are baked in the crust. It does not suit well
for fully pre baked or blind baked pie crusts. Neither is it good for pies that are filled later and sit under
refrigeration.

Characteristics of Standard Flaky Pie Crusts:

Rough, blistered surface with no
large air bubbles
Golden brown edges
Center of bottom and top crusts are
Appearance
light in color
Not shrunken
Attractively shaped edges
Uniform thickness
Layers are evident when pastry is
broken
Texture
Crisp and flaky
Not mealy
Cuts easily with a fork but holds
Tenderness shape when lifted; not so tender
that it falls apart
Pleasing, well blended
Flavor Free of unpleasant or distracting
flavors

Shaping Crust
The best part about shaping crust is that it’s fun and you can let your creativity shine,
whether you crimp or braid the edges, weave a lattice or make cut out patterns.
No matter what design you’re shooting for, once you've rolled out your dough it is
imperative that it be keep cold as you cut it and shape it, because “the colder the dough,
the better it will hold its shape”.
TYPES OF SHAPING CRUST
• CLASSIC CRIMPED CRUST
• CRIMPED AND SCALLOPED
• STAGGERED FORK PATTERN
• FULLY FORKED EDGES
• SCALLOPING WITH A SPOON
• CUTOUT CRUSTS
• BRAIDED CRUSTS

CLASSIC CRIMPED CRUST

To make a classic crimped crust, gently push a fold of dough out towards the edge
of the plate with the index finger of one hand, and pinch the fold between the thumb and
index finger of your other hand. For bigger crimps, you may also use your thumb to push
out.
Crimped and scalloped
For a fancier crimped crust, use your thumb to make larger crimps, then accent
them by pressing the tines of a fork into the divots.
Staggered fork pattern
For a simple decoration, press the tines of a fork into the crust. One option is to
stagger the impressions by leaving a fork’s diameter of space between them. The results
are simple and rustic, and a great technique to use on hot days when you are concerned
about melting, because this one take just seconds.
Fully forked edges
Or, if you prefer, press the tines of a fork all the way around the edges of the pie.
Scalloping with a spoon
For an easier scalloped pattern, make end-to-end deep and shallow indentations
with a spoon.
Cutout crusts
For a more dramatic crust, cut out shapes with a cutter or paring knife and
arrange them around the perimeter of the pie plate.
Braided crusts
This is definitely the most difficult technique, because it takes a lot of patience
and some shifting from fridge to workstation. Cut three thin strands of dough and gently
braid them. Try your best not to rip the dough.
Baking Crusts
BAKING CRUSTS
In order to get the PERFECT BAKING CRUST, YOU MUST CONSIDER THE FOLLOWING:

• It is not necessary to grease pie plates or pans because of the amount of fat in pastry
and crusts.

• Never use a shiny pie pan; the pie will have a soggy bottom crust
• To prevent shrinkage of the sides of an unfilled pie shell, chill unbaked crust for 20
to 30 minutes and bake in a preheated oven set at 425° to 475°F.
• Nonstick pie pans can cause pastry to shrink excessively when baking one crust pie
shells. To remedy this problem, be sure pastry is securely hooked over the edge of a
nonstick pan.
• Do not place the pie pan on a baking sheet before placing it in the oven, unless the
recipe indicates to do so. This tends to disperse too much heat away from the bottom
crust; it can result in a soggy, unevenly baked pie.
• If the filling will be juicy, first brush the crust lightly with egg white or melted butter
or shortening. This keeps the juices from soaking into the crust and making it soggy. Then
sprinkle the lower crust with a mixture of sugar and flour before adding the fruit. Bake the
filled pie on the lower oven shelf.
• To protect a baked crust when heating a filling in it, put the pie (still in the original
pan) into an extra pan. This prevents overbrowning.

Fillings
What are Fillings?
Fillings are key ingredients in many bakery products such as creams, fondants, chocolate,
truffles, pralines, caramels and many more. They are incorporated into a variety of
pastries and desserts such as donuts, layer cakes, eclairs, pies, turnovers, sandwich-
cookies or savory baked goods to impart unique:
· Color
· Taste
· Texture
For the best performance, fillings should be stable during storage, shelf life and baking.
Function
Bakery fillings are used to create a desired texture, sweetness, firmness, adhesion, shelf
life, or ease of pumping/injection, among other properties.

Types of fillings
Various types of fillings are used in commercial baking and food production, such as:
Creams: typically made of superfine sugar, shortening or oil, corn syrup, water,
polysorbate 60, salt, flavors, gums and other minor ingredients. Examples of this type are
basic creams, custard- and cheese-based creams, or dulce de leche.
Chocolate ganache, fudges and marshmallows
Fruit-based fillings: as well as adding sweetness, fruit pastes are used for functional and
health benefits.
Custard fillings: It has a soft filling that bakes along with the crust. An uncooked liquid
containing eggs is poured into a pie shell. When baked, the egg proteins coagulate, firming
and setting the filling.
Chiffon fillings: Adding gelatin to stirred custard of a fruit puree creates it. Whipped egg
whites are then folded into the mixture. The filling is placed on a pre-baked crust and
chilled until firm.

Characteristics of a good pie:

• Crust is evenly browned and golden brown around the edge, somewhat lighter brown
on bottom.

• Crust is flaky and tender.

• Filling is firm, smooth, and adequately cooked.

• Flavor is well-blended, with the filling characteristic for that kind of pie.
• It holds its shape when served.