Tagged With pastry


Baked custards are everywhere on the holiday dessert table. Apart from apple pie, just about every other holiday classic calls for baking a sugar-and-egg slurry until perfectly set. It seems simple enough, but custard pies are notoriously tricky — especially when canned pumpkin gets involved.


If you are a maker of pastry you probably have, at one point of another, lovingly brushed some buttery dough with a beaten egg, or some portion of an egg, never stopping to wonder why. (Or maybe you did wonder why. I’m not in your brain box.)


No one needs an "excuse" to eat pie -- pie should be eaten freely and with joy whenever the craving strikes -- but yesterday was Pi Day (? Day), and we would be remiss if we didn't celebrate.