I am trying to line a tart ring to get 90 degrees corners and straight edges. My method, until now, has always been to chill the dough properly, roll it out and
I have read the boards from people who ask what they can do with a pecan pie that did not set up and all the responses are what the cook should have done from t
Good evening all. I am going to try something tomorrow night, I wanted to see if anyone had done anything similar to give me some hints. Background: I enjoy m
Every year around this time I try to make pumpkin pie. We don't have that many varieties around here so I use a fresh butternut squash that I bake and then pure
I've have read many times that pie dough is meant to be held sparingly to avoid creating gluten, but kneading the pie dough does exactly that. So, what is the m
I am in the process of replacing my commercial freezer. We typically freeze our pie fillings to simplify production. In looking into new freezers I can choose b
I'm trying to identify some potential causes to what might cause the splitting (pictured below). You can see from the photo that the top and bottom, to a less
Based on this question, I got to thinking about alternative ways to blind bake, especially since I always have issues with butter crusts slumping. One thing wh
I put a sprinkling of coarse sugar on top of a pie crust that's been brushed with egg, to crisp it a little. Can I put a sprinkling of the coarse sugar directly
A lot of pie recipes will tell you to take out the liquid in juicy fruits, like apple and peaches, for pie baking. The purpose is to avoid a soggy crust with
Many recipe for a hot water crust I have seen calls for something like 15%-20% of the flour to be bread flour? Is going AP flour fine, or do I need to do more/s
My pie filling texture didn't seem right but I don't know what went wrong. The flavor was good, but the texture was a little off, but I don't even know how to e
I'm regularly baking pies again and I might want to get into pastry a bit more and looking for tools to help me out. I have seen about a dozen videos about cre
In this recipe it says to use 2 tablespoons of peach preserves what can I use in place of the preserve? My supermarket does not have it.
I have made chicken pot pie filling. I was hoping to lay the pie pastry in the pie pan, fill it with the filling, lay the second pie pastry on top, and then ref
Is a Torta de Santiago supposed to be moist? I cook it on convection for full time but the cake is still moist, so much so that my 95 year old mother-in-law c
So this recipe (lemon rhubarb pie), calls for 3 tablespoons of Greek yogurt. What would be a good substitute for Greek yogurt? creme fraiche or cream cheese? A
I have just made one of my favourite pies (coconut cream) and it was delicious, but it didn't pack a ton of coconut flavour as I was striving for. I made a shor
Apologies if this is a bit of a newbie question! I have no problem with making, chilling, and rolling my pastry, but for the life of me I can never manage to p
I am using this recipe Serious eats pie dough Every thing went well until I added the water. I have put everything correctly (weighed) and the dough came out s