Читать книгу Beginner's Guide to DIY & Home Repair - Kathryn Hawkins - Страница 18

The good news is that you don’t really need anything special to make a pie.

i) Dishes, tins and moulds: metallic or enamel pie dishes or tins come in various sizes and are reasonably priced; they are ideal for double crust pies as they conduct the heat well and help firm up the pastry base. Ceramic dishes are good for top crust pies; they should have a wide rim to that you can attach the pastry to the dish with ease. Pie plates have a wide rim and a gently dipping middle; they can be made of ceramic, enamel or metal. Double crust pies are easier to cut made in a pie plate, but you don’t get much filling per portion. If lots of filling, choose a deep earthenware pie dish; oval, square or round in shape, available in many sizes, these are the dishes for a pastry topped pie. For more specialist and fancy pies, you’ll find metal pie moulds and long loaf tins with hinged sides for easy release. Some moulds have embossed and decorative sides that leave an impression on the pastry when it is cooked. Pies look pretty impressive baked in these tins, but these tins are more expensive to buy. Loose bottomed and spring clip tins are less expensive and less fancy but do enable you to produce a perfect free standing pie with the minimum of fuss.

ii) Pie funnel (pie bird): most usually made of ceramic or porcelain, and shaped like a pointed chimney or a bird with its beak open. More contemporary funnels are available in bright colours made of silicone, and there are also novelty ones out there if you fancy starting a collection! Pie funnels let out steam from the pie filling as it bakes and help prevent the pastry top becoming soggy by giving it a little support, keeping it slightly away from the filling. You can use a greased large metal piping nozzle if you don’t have a specialist funnel, or make your own by rolling up a double thickness of aluminium foil into a short, narrow tube.

iii) Rolling pin and metal ruler: use a heavy, long rolling pin for best results. Wood is the most traditional, but marble is also good as it helps keep the pastry cool as well. Avoid any rolling pin with grooves or pits that will mark your pastry as you roll, and keep it clean to avoid transferring flavours. I have a 30cm (12inch) metal ruler that I find useful for kitchen use. It gives a good cutting edge and also acts as a palette knife helping release pastry from the work surface for easy turning.

iv) Flour shaker or dredger: useful but not essential. Does ensure you only get only a fine sifting of flour on your work surface when you are ready to roll out your pastry. Make sure the flour inside the shaker gets changed regularly – ideally, put only a small amount of flour in your shaker each time you use it. A sieve works just as well.

v) Baking beans: small reusable marble-like ceramic “beans” which are used for weighing down an unfilled pastry case during baking. During baking, the pastry sets in position with the beans on top, and once the pastry sets they then can be removed and the empty pastry case can be put back in the oven to finish baking. You can use just as easily raw pulses or rice to achieve the same result.

vi) Pastry board or mat: marble slabs are expensive and heavy, but are perfect for keeping your pastry cool as you work. I have a cold, north facing kitchen so this is not something I ever need to consider, but I have certainly used marble in the past when conditions have been warmer. Pastry mats are reasonably priced and help you remove pastry after rolling, reducing the risk of tearing it.

vii) Work surface: do remember to make sure your work surface is thoroughly clean before you roll out your pastry – a spray of food-safe antibacterial spray and a good wipe away before you get started is all you need to do. If you have chips or marks in your work surface, keep in mind that these will get transferred on to your pastry if you roll out on such a surface.

Pie funnel or pie birds are usually made of ceramic or porcelain, and shaped like a pointed chimney or a bird with its beak open.