Pie Dough Making Tips

On August 11, I am teaching a class on pies.  I have yet to see the recipe packets from corporate but I assume there will be an apple and a berry, perhaps a quiche.  What is the secret to a good pie dough?  Everything cold.  You can even perhaps refrigerate the flour, use ice cold water and very cold butter.  You can substitute a different fat, margarine, shortening, lard, and as a matter of fact, shortening and lard will produce a flakier crust, b ut will be inferior in flavor.  A compromise is half-half.  Use a weaker flour, all purpose  is acceptable becasue of the affordability, but add about 3 ozs cake flour for every 16 ozs.  Some people like to add vodka because it only has 20 % water, and the alcohol dissipates during baking.  Gliadin, which is part of the gluten network is also soluble in alcohol, therefore contributes to the flakiness.  But, whatever you do, do not overwork the dough.  If using a mixer or a food processor, make sure you "pulse" the machine.  If doing it by hand, use a pastry blender or a bench scraper. Cut up your butter in small chunks before you add it to the flour.  I like to sprinkle all my water all over the flour all at once, so I limit my mixing.  I then transfer it to a plastic  bag and push until dough comes together. Always rest in the refrigerator for at least 20-30 minutes before using...

Now, with regards to preventing sogginess of pies....put your sheet pan way in advance of baking  in your preheated oven and place your pie on it, Start your oven at a higher temperature because you will lose a lot of heat when you open that door, you can sprinkle some bread crumbs or cake crumbs to absorb some of the juices from the filling, you can brush the bottom crust with eggwash, even butter, chocolate or sprnkle some cheese (for savory), use  the bottom rack of your oven, etc...

With regards to prebaked shells for fruit pies...I  have never ever made a fruit pie this way, and I seem to think I would be totally against the idea, but, at the same time, I ahve not seen or tasted one, so I will reserve my opinion until I do so....