How long pie cool

Within 4 hours, the pie should then be placed in the refrigerator. Cover loosely with plastic wrap until serving. Pie may be refrigerated for days. The best way to cool pies and tarts is on a cooling rack , because it allows air to circulate completely.

Always let pies and tarts cool for at least 20 minutes so that the ingredients have time to set. You can simply do it in a large bowl or put the fruit in a strainer over a bowl to catch the liquid as it thaws. When the fruit is fully thawed, strain the fruit and reserve all the liquid. To prevent a wet filling from making the pastry base soggy, preheat a baking tray and cook the pie on that — the extra heat will set the pastry faster.

For pies that will go back in the oven, like quiche or pumpkin pie, the crust can still be warm when you add the filling. The pie will cool down faster if more surface area is exposed. So, take the pie and put it on a plate. Mush it, mash it, and spread it around the plate a bit. Two large pies can be baked at the same time in a conventional oven, especially if both are the same type of pie with the same baking temperature and time. Bake according to package directions on a baking sheet s placed either on the top and bottom rack or side by side on the middle rack.

Keep all of your ingredients extra cold, especially the ice water and fat. And be sure to let the dough chill for at least 30 minutes in the refrigerator before and after rolling it out. Overworking the Dough You can make dough by hand or in a food processor. A food processor will keep the ingredients colder and is less messy. But if you want to get your hands dirty and do it the old-fashioned way, work quickly and have a light touch when combining the fat and dry ingredients.

For the flakiest crust, you want large, flat pieces of fat that are lightly coated in flour; the fat shouldn't disappear completely into the dough. Dusting with Too Much Flour Dusting your countertops and rolling pin with too much flour will make a tough pie crust.

But not enough flour will lead to stickiness. Start by lightly flouring your countertops and the rolling pin, and add more flour as needed. Some cooks prefer to roll out the dough between two sheets of plastic wrap or wax paper, which prevents sticking and keeps your countertops clean.

Rolling Out the Wrong Size Dough When you roll out the dough, make sure it will fit inside your pie pan by holding the pan over the dough. The dough should be a few inches larger than the pan on all sides. Tearing the Dough Torn dough happens. Food Safety Program Main: Submit a question. Website www. Boulder County, CO. All Rights Reserved.