pies
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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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Your Crowded Fridge Needs Cardboard Shelves
The best part of hosting a big dinner is serving an impressive meal. The worst part is finding a way to store everything in the fridge and freezer beforehand. Between pies, meat dishes, five kilos of cooked potatoes, and, oh, that massive 7 kg bird dry-brining on the entire bottom shelf, how do you find…
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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…