Tagged Questions
6
votes
1answer
137 views
When is is necessary to par bake a pie crust?
I am making small pies (in muffin tins!) for a party. I plan on pre-cooking the filling (ground beef and veggies), then finishing the pies at the location. Would it be helpful (either for transport ...
0
votes
4answers
324 views
Woodfire oven how to get crust soft and tasty
Hi I've just built a wood fire oven at home and I want to know how to get he pizza crust soft? Any tips for success with traditional Italian-style bread? Some people say to put sugar in and other ...
0
votes
3answers
380 views
How can two pies made and baked identically have differing flavor qualities?
Two pies were baked at the same time, in the same oven, on the same cookie sheet. They seemed to be equally close to the center of the oven. There was a third pie on the rack beneath them. That pie ...
4
votes
1answer
89 views
Use water or milk in a tart crust?
I'm making a toffee apple tart that has a shortbread pastry as its crust, and the author of the recipe says you can use milk or water in the crust. Which would be better? Or do they each have their ...
1
vote
2answers
2k views
Is it possible to have a good crust without prebaking a quiche?
I'm planning on making a quiche (Lorraine with leek to be exact) and I was looking up recipes for quiches. Most recipes call for blind-baking the crust in advance (or at least partly), but some skip ...
2
votes
2answers
330 views
How to make a lattice pie crust?
I just made a lattice pie crust for the first time. The best I can say about it is that it wasn't a total disaster. So I would like to know what is the proper way to make it.
How much dough do I ...
3
votes
1answer
833 views
Why and when do you need to dock dough?
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 kinds of pastry (puff, short crust, flaky) ...
3
votes
1answer
364 views
Adapting graham cracker crust to all-natural graham crackers
Popular recipes for graham cracker pie crust are generally based on Nabisco Honey Maid or similar mass-market, not-really-graham-flour-crackers.
Example recipe (American measurements):
1.5 cups ...
8
votes
5answers
2k views
How do I ensure my deep dish crust gets cooked
I've made a couple of deep dish pizzas over the last several months and I occasionally get either a soggy or a not cooked crust. I've been pushing the dough into a cast iron skillet and then putting ...
8
votes
1answer
830 views
Why do some pie crust recipes include vinegar?
I experiment some with pie crusts and have seen recipes that include vinegar as well as eggs. What does the vinegar do and what does the egg do. I have heard the vinegar promotes tenderness but have ...
3
votes
1answer
899 views
Why is my quiche soggy?
I have tried making the same quiche recipe twice, but both times it has turned out soggy. I whisked together 3 eggs, milk, half and half, and seasonings and poured it over the crust with ham and ...
1
vote
2answers
318 views
Why does my German nut strudel fall apart?
I have a recipe for nut strudel, which calls for the following:
2 cups flour
1 stick butter
8 oz cream cheese.
I have made it twice, and both times the crust is all crumbly and does not roll well. ...
4
votes
1answer
225 views
At what temperature should one bake a coconut crust for a Hershey Bar Pie?
Today I plan to bake a hershey bar pie.
I have done this in the past but never really get the crust to turn out like I expect. I am wondering if I am not cooking it at the correct temperature since ...
5
votes
2answers
506 views
How to make a pie crust out of plantains?
I had heard of plantains, but never eaten them (or seen them). Today, there were green plantains available at the local supermarket, and I seized the chance and got a bunch.
While various Internet ...
11
votes
5answers
3k views
Crusty french bread
The crust on my french bread never turns out "crusty" like it does in restaurants, what am I doing wrong?
5
votes
4answers
3k views
Can you make pie crust from cookie dough?
I recently bought several packs of frozen cookie dough, sugar cookie, and I wanted to know if it's possible to reshape them and make a pie crust? If so what is the technique involved: cooking ...
9
votes
3answers
541 views
How to achieve great baguette crusts
I have baked baguettes a few times, the recipe I used was something from the net which might or might not be good. It went like this:
13 dl wheat flour
5 dl clean, cold water
salt, some olive oil
...
5
votes
2answers
241 views
Why do some pies call for two crusts, and some do not?
Most fruit pies call for two crusts, whereas most custardy pies do not. However, my apple pies with one crust or two or substantially the same.
Is the number of crusts simply traditional?
20
votes
3answers
510 views
Pizza baking order
First few times I thought it was coincidence but now I'm puzzled. I'm baking two pizzas, one after another, made from the same dough and with the same ingredients. Every time, the second pizza base is ...
5
votes
1answer
169 views
Microwave Crust
I've done a lot of microwave baking (and have created some delicious treats!), however I've never found a way to get a crust with the microwave.
Now I understand the science behind a microwave and ...
9
votes
4answers
3k views
How to make pizza crust thin and elastic at the same time?
For the title: I'm not sure if "elastic" is the perfect word here, so is anyone knows better one - put it in the comment.
I like thin pizza crust, but when I've made it myself it was hard and stiff - ...
16
votes
7answers
7k views
Techniques to get a nice golden-brown crust on bread
How do I make sure the crust of a baguette, etc. turns out a nice golden-brown when baking?
