Page 35 - Pie Squared

Pie loves cold. Pies take little active time, but a lot of inactive time,
mostly to chill, relax, and get flaky. Chill the dough before rolling.

When possible, refrigerate the dough between rolling and filling. Use
cold filling, not hot. When possible, chill the assembled pie before
baking. Not only does the secondary chill allow the fats to firm up
again, to ensure some lift and flake, but it also helps the beautiful

crimping and decorative work retain its shape.

ADJUSTING FOR ALTITUDE

Baking at high altitudes means evaporation occurs more quickly
and pie crusts and fillings tend to dry out. To avoid a desiccated

pie:

Increase the oven temperature by 15°F at 3,000 feet; 20°F at
5,000 feet; and 25°F at 7,500 feet.

Visual cues are always a better indication of doneness, but

expect to decrease the baking time by around 5 minutes at
3,000 feet and 8 minutes at 7,500 feet.

For all crusts, increase the flour by 1 tablespoon at 3,000 feet,
and an additional 1 tablespoon for every 1,000 feet over
3,000. (Example: If baking at 6,000 feet, add 4 tablespoons

flour to the crust recipe.)

Decrease sugar in the filling by 1 tablespoon over 3,000 feet.

Increase liquid in the filling by 2 tablespoons at 3,000 feet and
4 tablespoons at 7,500 feet.