Tagged With pie

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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.)

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Dessert and cocktails both come after dinner, but combining them is a tricky business indeed. The best boozy desserts neatly split the difference between sugary treats and nightcaps; the worst are indistinguishable from mild physical assault. Sadly, the latter is far more common than the former - but it doesn't have to be.

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Pie making can be a challenge for cooks, especially with the (relatively) recent outburst of food allergies and intolerances. Everyone is allergic or intolerant of something, and it's difficult to please all of the people all of the time. In my family alone, there are four different people with five different "can't eat this" issues - one of them being gluten. But even the gluten-abstaining deserve pies, so we're taking a look at gluten-free crusts.

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It turns out that, while I am a very enthusiastic pie maker, I am not very good at it. I have seen a very wide gamut of pie failures over my baking career. Overcooked and cracked crusts, soggy bottoms, burnt edges, foul soup inside a crust -- I've been there. And this isn't as isolated as you'd think. These are all common failures in one's journey to a perfect pie, and we can learn from them. So join me, and let's get to problem solving.

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Pie crust recipes that don't list patience as an ingredient should be considered false advertising. Though I'm a deeply impatient person, I insist on making my own pie crust because my love for pie apparently outweighs my hate for waiting. Over the years, I've figured out how to produce flaky pastry without waiting around too much, and the key is to beat the heck out of chilled dough with a rolling pin.

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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.

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You have a lot of crust options when making pies from scratch and, while most are delicious, some are a little flimsy, and may not hold up super well to wetter fillings. To build a pie that can hold its own against juicy fillings, try the ultra-crisp, ultra-flavorful, ultra-sturdy hot water crust.

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If you have to pre-bake a pie for some function or another, chances are the crust will get a little soggy by the time you serve it. Luckily, pastry genius Stella Parks has a blindingly elegant solution: Magnesium sulfate.

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Soggy pie crust is the scourge of the pie-making world, but it can be easily prevented with a little bit of pre-filling baking. Exactly how long you pre-bake your crust depends on the filling you will be using, and Bon Appetit has some tips to help you determine how golden you should get it.