I am making a Concord Grape pie and was thinking of blending the grapes in a Vita Mix seeds and all then cook the mix according to the recipe, has anyone done t
Citron watermelon (AKA Pie Melon, Tsamma, and Colorado Preserving Melon) is said to be useful for making pies, preserves, jam, pickles and such. It is not used
This is the recipe: http://allrecipes.com/recipe/220694/philly-chicken-pot-pie/ It's perfect because it's so simple, except I don't like the "cooking creme", w
I have a recipe for a game pie, circa. 1973. It calls for a "deep pie dish". Searching online for one to buy, I find deep pie dishes with different depths, and
I have tried many pie crust recipes, it either sticks to the cutting board or rolling pin. I've even tried wax paper or plastic wrap with a generous amount of f
When making a pie, you almost always have to make holes in the dough with a fork. This is called docking. What is the exact reason for doing this? Are there ki
Can I put chia seeds in a pot pie filling to help thicken it? If so, how would I do it? (i.e., how much chia seeds, how much cornstarch, do I need to pre-soak,
Key Lime pie filling thickens once the lime juice is added to the sweetened condensed milk and allowed to sit. Why does the filling thin out when it is pumped
Earlier this week I cooked my first meat & potato pie. It was quite good, however I felt that it lacked a little depth, and also seemed like a meager portio
For some reason everone seems to love the standard pie crusts and want to get it either flaky or crumbly. For me, both are equivalent to "dry and floury, and g
How is a Southern U.S. style "peach cobbler" different from "peach pie"? It seems to use pie crust rather than biscuit dough, and it's a woven top, not cobbles
I bought a Selection brand strawberry pre-cooked pie. I just read the instructions on the pie and just realized it was pre-cooked but it says to not freeze the
I recently read that one of the methods for keeping the (non-blind-baked) bottom crust of a pie from getting soggy is to preheat a baking pan with the oven and
I tried making Emeril's quiche lorraine this evening. Made the dough using the ingredients specified (including 7 tablespoons of butter), but forgot to freeze t
I am making a chicken pie. I've made it before with just a pastry shell on top but I'd like to line the dish with pastry this time. Will I need to blind bake t
OK, I've accidentally used warm butter in a common pie crust recipe (250 g flour + 205 g butter + salt + cold water). The dough formed before I could even add s
I was given a pie at a food bank,it is not out of date, how ever, when I cut the pie the bottom crust was raw, how can I fix this, can I bake it for awhile, I n
I made a cottage pie yesterday afternoon but did not cook it. I cooked the mince and veg and the mash, put it in the dish but did not put it in the oven. I then
I made a some pies a couple of days ago. The recipe called for cornstarch and it thicken the filling after it came out of the oven. The only thing is I could ta
I've seen several recipes of the two pies and even then I don't know if there is an original. Usually in Dutch Pie in Brazil, picture here, I see it based on a