ripe, sweet fruit.
• Fruit pies need thickeners so they aren’t runny.
Cornstarch is our preferred thickener in this cookbook,
especially for summer fruits. Potato starch or tapioca
starch are also excellent options.
• For double-crust and lattice-topped pies, brush the top of
the dough with an egg wash, a mixture of one large egg
beaten with about 1 teaspoon water for a shiny, golden
brown crust that helps turbinado sugar or other finishing
toppings to adhere to the crust.
18
BAKING FAVORITES
• If the edges of the pie are overbrowning in the oven, cut
strips of aluminum foil and crimp them over the edges of
the crust as the pie finishes baking.
After Baking
• If the pie falls apart or is excessively juicy, the pie was
cut too soon. Fruit pies need to cool for at least four
hours before serving, while custard pies need at least
two hours in the refrigerator before serving. Savory pies
are designed to be eaten hot or warm.
• If the piecrust isn’t flaky or is tough, the ingredients
used were too warm, the dough itself was too warm or
was not chilled before baking, or the butter and dough
were overworked.
• If the bottom crust is soggy, the oven temperature was
too low, the oven rack was too high and the crust did not
get enough heat, or the pie was not cooled on a wire rack,
preventing air from circulating under it.
Storing Pies
• To store custard pies or pies with egg or dairy in the
filling, cover with plastic wrap and store in the
refrigerator for up to 4 days.
• To store fruit pies, cover with aluminum foil and store at
room temperature for up to 2 days or in the refrigerator
for up to 5 days.
BREAD
Regardless of whether you’re a baking pro or just starting
out, baking bread is a skill that can easily elevate your
meals. For more specific information regarding sourdough
bread and sourdough starters, see page 194.
Before & During Baking
• You’ll want to make your sourdough starter about 1–2
weeks before you plan on baking the loaf.
• For sourdough breads, always make sure you feed your
starter consistently at the same time each day.
• Resting and baking times are approximate and depend
on the temperature of the kitchen and the temperature of
the oven, respectively. Visual cues will be important for
determining whether your dough or loaf is ready.
• To achieve the crunchy crust of focaccia, drizzle a
generous amount of olive oil over the bread before,
during, and after baking.
After Baking
• With the exception of flatbreads and rolls, bread fresh
out of the oven will continue to cook as they cool. For
best results in taste and texture, let your loaf cool to
room temperature before slicing.
• If your crust looks and feels crispy out of the oven but
softens as it cools or has a dense interior when cut, the
bread may be underbaked. Check your oven temperature
and allow your bread to fully cool before cutting. If the
problem persists, you may need to decrease the amount
of liquid used.
• If your bread is dry, it may be overbaked. If your oven
temperature is accurate, you may need to use less flour
when kneading or working with the dough.
Storing Bread
• Unlike store-bought breads, which contain preservatives,
fresh bread will spoil quicker.
• Bread may be stored in an airtight container at room
temperature for up to 7 days.
• If your bread dries out, don’t throw it away! Stale bread
is great for making French toast, bread pudding, and
croutons.
19
BAKING LIKE A PRO
COOKIES, BARS
& BROWNIES
COOKIES, BARS
& BROWNIES
