- 47 -
PIES
Cooking pudding and pie filling
mixes
In a container twice the volume of the mix, combine
ingredients according to the package directions.
Cook at P4 according to the time recommended in
the chart. Stir twice during cooking time.
Chill before serving. Stir rice or tapioca pudding
occasionally. Egg custard, rice pudding and tapioca
pudding will thicken as they chill.
Item
Approx.
Cooking
Time at
P4
(in minutes)
Regular Pudding and Pie Filling
4 servings [3
1
⁄4-4
1
⁄8 oz (98-124 g)]
6
servings [4
3
⁄4-5
1
⁄2 oz (142-165 g)]
5 - 7
9 - 11
Egg Custard* [3 oz (90 g)] 5 - 6
Rice Pudding* [3
3
⁄4 oz (112 g)] 7
1
⁄2 - 9
Tapioca Pudding* [3
1
⁄2 oz (105 g)] 7 - 8
1
⁄2
* Mixture will thicken as it chills.
Preparing Pie Crusts
To Bake: For single pie shell.
Place Oven Rack on the Ceramic Tray. Preheat at
425˚F (220˚C). Prepare pastry using your favourite
recipe, prepared mix or frozen pie shell. Use a metal
pie plate. Prick the bottom and sides with a fork.
Bake according to time in the chart.
To Microwave: For single pie shell. Substitute some
whole wheat flour for white flour. If desired, add a few
drops of yellow food coloring or browning agent to
the liquid to improve the color.
Crusts may also be brushed with dark corn syrup or
molasses for sweet fillings or Worcestershire or soy
sauce for savory fillings. Use a microwaveable
plastic, glass or ceramic pie plate. Prick the bottom
and sides with a fork. Let rest 10 minutes before
cooking. Cook according to time in the chart. Visually
check for doneness. Pastry crusts should be opaque.
If crust is undercooked, add cooking time in
15 second increments.
Crust Microwave Bake
Homemade
or mix
P6
3
1
⁄2 - 5 min.
425˚F (220˚C)
8 - 10 min.
Frozen P4
4 - 5
1
⁄2 min.
375˚F (190˚C)
7 - 10 min.
Graham Cracker
or Cookie Crust
P4
1 - 2 min.
325˚F (165˚C)
5 - 8 min.
ADAPTING RECIPES
For pie baking, follow directions given here and in
the recipes in this cookbook. Place the Oven Rack
on the Ceramic Tray before preheating the oven.
Use homemade or package pie crust mixes.
DO NOT use refrigerated or frozen pie crusts, as
these do not cook properly. Roll out dough to
1
⁄8-inch (0.5 cm) thickness. Use 9-inches (23 cm)
aluminum pie plates. For fruit pies, preheat the
oven to the temperature a similar recipe
recommends. Oven Rack should be on the
Ceramic Tray. Bake 40 - 60 minutes, or until crust
is brown and juice bubbles. Pie edges may be
shielded with a 2 - 3-inches (5 - 7.5 cm) strip of foil
to prevent excess browning.
PIE CRUST
1 cup flour 250 ml
1
⁄2 tsp salt 2 ml
1
⁄3 cup shortening 80 ml
3 - 45 -
4 tbsp cold water 60 ml
In a medium bowl, combine flour and salt. Cut in
shortening until mixture resembles coarse crumbs.
Add water, a tablespoon at a time, stirring lightly with
fork. Gather dough into a ball. Roll dough
1
⁄8" (0.5 cm)
thick.
To Bake: Place Oven Rack on Ceramic Tray. Preheat
oven at 375˚F (190˚C). Gently place crust in a
9" (23 cm) pie plate. Trim edge so
3
⁄4" (2 cm)
overhang remains. Roll overhang down to rim of pie
plate. Flute edge. Prick bottom and sides of crust
with fork. Place pie plate on Oven Rack. Bake at
375˚F (190˚C), 14 - 16 minutes, or until crust is
golden brown. Cool completely before filling.
To Microwave: Gently place crust in a 9" (23 cm)
glass pie plate. Trim edge, so
3
⁄4" (2 cm) overhang
remains. Roll overhang down to rim of pie plate. Flute
edge. Prick sides and bottom of crust with fork. Let
stand 10 minutes. Place dish on inverted pie plate.
Cook at P7 3
1
⁄2 - 5 minutes, or until crust is opaque.
If crust is undercooked, add cooking time in
15-second increments. Let stand until cool.
Makes: one 9" (23 cm) pie crust
NOTE:
For two crust pie, use 2 cups (500 ml) flour,
1 tsp (5 ml) salt,
2
⁄3 cup (165 ml) shortening and
5 - 7 tbsp (75 - 105 ml) water. Prepare as directed
above. Cut dough in half. Roll out into two crusts.
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