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Pie Dough

Homemade Pop Tarts Are a Back-to-School Project We Can Get Behind

If you love Pop-Tarts but not all the preservatives (or love the idea of Pop-Tarts but not the artificial flavors), you'll be happy to know you can make your own Pop-Tarts at home. Basically, they're...
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Patch crack on baked pie shell?

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by TracyPark 12 months ago

My baked pie shell using Christopher Kimball’s no shrink recipe is as beautifully high sided as usual. However, this one developed a 4-inch Longitudinal crack along the side. The pecan-bourbon-choc...

baking pie shell without use of weights or rice/beans/

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by Dan Goldberg 18 years ago

Is there any way of baking a pie shell without putting in a filling or using pie weights or rice or beans? I was wondering if using foil around the top might keep the crust from caving in while ba...

How to adjust dough measurement for larger pie pan?

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by imanewbie 2 years ago

I am making a fruit tart. I've found the a crust recipe I like but it calls for a 9inch pan but my pan is 9.5 inches. I'm a total newbie at baking How can I adjust this recipe appropriately?...

French fruit tart/Pate Sablee/Pate Sucree

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by imanewbie 2 years ago

I’m on a mission to get the perfect Fruit tarte. I have found the recipe for a custard I like (but by all means, please if you have a special favorite or technique let me know) but now I am really ...

Best tart/pie crust tips

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by imanewbie 2 years ago

I’m on a mission to make the best damn fruit tarte. I’ve found a custard recipe I really like but now I wanna make the perfect crust. Because what’s the point of lovely custard if it’s accompan...

I AM NEVER ATTEMPTING PIE CRUST AGAIN!!!!!! (unless you help me)

Nikki NYC
by Nikki NYC 6 years ago

Can you tell I am frustrated? I have been trying pie dough for years. I actually do quite a bit of baking and I have every piece of equipment you can think of. I have read every blog and every book...

need suggestions for coloring pastry dough

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by offthebeatenpath1 12 years ago

I am having a dinner party and making a trio of apple desserts, in honor of autumn. I am making a play on a candy apple with a three layered tower of apple gelee, caramel gelee and sugared almond g...

piecrust: butter versus lard

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by brendastarlet 12 years ago

I took a pie-baking class this week, and we made two piecrusts, one butter and one a combination of butter and leaf lard. Of the two, the butter crust was much easier to make and to handle. The com...

Will this work? Salmon pie with hot water crust

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by AvocadoToast 4 years ago

I'd like to make small handheld salmon pies for an outdoor event. Since there's several different types of pastry on the menu already, I'd like to try and make them with a hot water pastry, much li...

Need a pie dough expert's opinion...flour to water..

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by Monch 6 years ago

Howdy Hounds, Pie dough remains my nemesis, and yesterday was no exception. I've tried a few times over the years, but not enough to develop any sense about "right and wrong"....if there is s...

Freezing Pie Dough

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by arp29 3 years ago

I love to bake, but pies are definitely not my thing. (It might have something to do with the fact, that I don't particularly enjoy eating them!) But as I am the only one in my family who enjoys ba...

Adding coconut oil to pie crusts

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by maggiecookshot 3 years ago

I usually make all butter pie crusts. This year I plan to make them with 2/3 butter and 1/3 coconut oil. Has anyone done this before? I make my crusts 1-2 days ahead, flatten into a disk and keep i...

PieHole YYC... All-Butter Pie Crust- with crunchy "croissant-like" texture??

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by sweettoothyyc 3 years ago

So, for Canadian Thanksgiving here in Calgary, I want to make a Sour Cherry pie. We have this place in our city called Pie Hole (not sure if anybody has tried it???) But they have an absolutely ama...

Flaky Pastry Crust: Butter vs Shortening

Chemicalkinetics
by Chemicalkinetics 10 years ago

This is really a follows-up from my last post about "Why Chill The Dough?" The original recipe call for using shortening (Crisco) for fat in the dough. I read other recipes online call for butt...

Pie Crust

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by raberbm 4 years ago

Does anyone know of a "ready-made" pie crust made with lard?

blind-baked shrinkage frustration!

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by tundrah 10 years ago

So in spite of my usual inability and/or disinterest in baking in general, I do think I have down a decent pie crust. I don't really make pies, instead I use Martha's pate brisee for my quiches. ...

Egg Whites in Pie Dough for Pecan Pie?

arielleeve
by arielleeve 4 years ago

So I'm making pecan pie for Thanksgiving this year (first time making it, I usually do pumpkin for Thanksgiving). Have been looking at the CI recipe and noticed that it calls for a pie dough that h...

Help with oil crust

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by addicted2cake 4 years ago

I've been having difficulty with an oil pie crust recipe. I never have enough dough for an overhang and cannot make a nice crimp. Every recipe I've read for an oil crust is in volume measurements...

GF Pie Dough refrigeration question

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by zoeanderson 4 years ago

I made 2 GF Pie doughs on Sunday. I used one and the other has been in the refrigerator since then (5 days). Is it still good? Searches online say to refrigerate only 2-3 days. Do I just have t...

Freezing pie dough

Jpan99
by Jpan99 4 years ago

Looking for ways to freeze pie dough that has already been rolled out. I don't want to just freeze the dough in a ball. I do have freezer space so could freeze them flat and stack them but I'm wo...