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Scientifically Bake The Perfect Pie
Food & Drink
Recent discoveries in a class on science and food taught at the University of California can help us all learn how to bake the perfect pie. For the perfect crowd pleasing pie, it helps to gather your ingredients and tools together before you start the baking process. Preheat the oven, throw on that cute apron and don your Martha Hat. It's magic time.
While pies may not be the healthiest of foods, there are ways to add some extra nutrients to your banana cream or strawberry rhubarb.
When your perfect pie is complete, it's crucial to let it set and serve it in the correct way. Too hot and the filling will run out away from the crust. And no one wants cold pie, unless it has a custard or ice cream base.
To make an award winner, you best be ingredient shopping right on the farm for the freshest items possible. How about eggs still warm from the hen? Butter freshly churned, milk just pasteurized? A pie is going to taste better with only the freshest of ingredients.
A pie of any sort, sweet or savory, can be the best tasting thing in the world. But if the color doesn't look right, no one will eat it. A good pie has a nice golden tan that happens at the right temperature (375 degrees) when sugar molecules and amino acids get their groove on.