crust
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How to Blind Bake a Pie Crust (Because You Probably Should)
Baking a pie or tart is theoretically simple—filling goes in the crust, bake, and eat. But the devil is in the details, as they say, and one part of the fine print is blind baking. In order to prevent a gummy, soggy crust from plaguing your pie’s undercarriage, you’ll need to master this technique. Luckily,…
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You Don’t Need a Pie Bird
Checking a pie for doneness can be a tricky business. This is especially true for double crust pies (because everything’s hidden on the inside). Taking your pastry wrapped parcel out of the oven before it’s cooked through can lead to watery or raw results, and you may have found yourself considering a tool like a…
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Don’t Roll Out Your Pie Crusts and Do This Instead
Rolling out a flaky pie crust is a pain in the arse. It’s temperature sensitive, needs beauty rest in the fridge, and even under the best conditions, it might crack under pressure. Well, good news: You never need roll out another pie crust. You can stop the precarious transfer of dough from counter to pie…
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You Should Make Smaller Pies This Holiday Season
As a baker, the holiday season is an opportunity to experiment with all the pie ideas I’ve been wanting to try. Unfortunately, I always end up making far more pies than I need. I’m a big fan of variety, and I know that while some folks live for sweet potato, others need pecan, and it’s…