by Sandra Petersen

Created on: August 31, 2007   Last Updated: April 06, 2011

At one time in culinary history, pies were called coffyns', and their tough, hard-to-chew crusts were simply a wrapping for the meat and vegetable filling inside. Pie-eating has certainly come a long way since then. Now, pie is often the crown of a sumptuous feast.

The best pies in the world begin with a tasty crust. Whether a graham cracker crumb base or a rolled out crust, this is the beginning of an excellent pie. If you are pressing a graham cracker mixture into a pie pan, you must make sure that the crust is of even thickness in the bottom and on the sides of the pan. The keys to a flaky and tender rolled out crust are chilled ingredients and dough and an ability to roll the pastry out without overworking the dough. This involves a nimble and light wrist and a few quick turns of the crust as it is being rolled out. Butter as an ingredient adds flavor, lard allows a crust to develop steam pockets which make the crust flaky, and the best compromise is a recipe that combines the two.

The best pies in the world have fillings that are not too rich, but not too tart. A good cream pie should not have undissolved lumps in its custard or pudding filling. A fruit pie should have the right blend of fruit, sugar, flavorings like lemon extract or spices like cinnamon. Taste testing the filling before placing it in the crust should ensure that this important part of the pie is delicious.

The topping for a pie is what the person being served sees before he takes the first bite. Presentation is everything. Toppings for pies include sprinkled crumbs, mile-high meringues, a full top crust, or variations like pastry cutouts or lattice work laid across the filling.

My personal favorite fruit pie is strawberry-rhubarb because the strawberries lend their sweetness and the rhubarb its tartness to the filling. As far as cream pie, I like lemon with a fluffy lightly browned meringue.

Here are some wonderful books in which you may learn how to make an excellent pie. One of these is "Martha Stewart's Pies and Tarts", which has some delicious recipes and beautiful photos. Another very good resource is Rose Levy Beranbaum's "The Pie and Pastry Bible". The name says it all. I rather like Pamela Asquith's "Sweet and Savory Pies" and have had good results with her tips.

Remember, January 23rd is National Pie Day. What better occasion to eat your way toward discovering the best tasting pie in the world?

Resources:
http://www.piecouncil.org/national.htm
http://whatscookingamerica.net/History/PieHistory.ht m

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